Buttercrust Corn Pie with Fresh Tomato Salsa

Serve the salsa with a slotted spoon

Buttercrust Corn Pie with Fresh Tomato Salsa
Buttercrust Corn Pie with Fresh Tomato Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • Salsa:

  • 2 1/2

    cups chopped tomato

  • 1/2

    cup thinly sliced green onions

  • 2

    tablespoons chopped seeded jalapeño pepper

  • 2

    tablespoons fresh lemon juice

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon dried oregano

  • 1/8

    teaspoon black pepper

  • Pie:

  • 1 1/4

    cups crushed fat-free saltine crackers (about 35 crackers)

  • 3

    tablespoons grated fresh Parmesan cheese

  • 3

    tablespoons butter, melted

  • 1

    large egg white, lightly beaten

  • Cooking spray

  • 1 1/4

    cups fat-free milk, divided

  • 2 3/4

    cups fresh corn kernels (about 5 ears)

  • 1

    teaspoon sugar

  • 1/2

    teaspoon onion salt

  • 2

    tablespoons all-purpose flour

  • 1/2

    cup thinly sliced green onions

  • 3

    tablespoons chopped ripe olives

  • 2

    large egg whites, lightly beaten

  • 1

    large egg, lightly beaten

  • 1/8

    teaspoon paprika

Directions

Preparation Preheat oven to 400°. To prepare the salsa, combine the first 7 ingredients in a medium bowl. To prepare the pie, combine crackers, cheese, butter, and 1 egg white in a medium bowl. Toss with a fork until moist; reserve 2 tablespoons. Press the remaining cracker mixture into bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack. Combine 1 cup milk, corn, sugar, and onion salt in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes. Combine 1/4 cup milk and flour in a small bowl; gradually add to corn mixture. Cook until thick (about 1 minute); remove from heat. Stir in 1/2 cup onions and olives. Combine 2 egg whites and the egg in a small bowl; gradually add to corn mixture. Pour into prepared crust, and sprinkle with 2 tablespoons cracker mixture and paprika. Bake at 400° for 20 minutes or until the center is set .

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