Buttercrust Corn Pie with Fresh Tomato Salsa

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

Preparation

1. Preheat oven to 400°.
2. To prepare the salsa, combine the first 7 ingredients in a medium bowl.
3. 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.
4. 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.
5. Bake at 400° for 20 minutes or until the center is set.