Buttercrust Corn Pie with Fresh Tomato Salsa

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Serve the salsa with a slotted spoon.

Yield: 6 servings (serving size: 1 wedge and 1/2 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 30%
  • Fat: 9.6g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.9g
  • Protein: 11.1g
  • Carbohydrate: 40.2g
  • Fiber: 3.9g
  • Cholesterol: 54mg
  • Iron: 2.3mg
  • Sodium: 758mg
  • Calcium: 140mg

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.
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