Becky Luigart-Stayner; Lydia DeGaris-Pursell
6 servings (serving size: 1 wedge and 1/2 cup salsa)

Serve the salsa with a slotted spoon.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

To prepare the salsa, combine the first 7 ingredients in a medium bowl.

Step 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.

Step 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.

Step 5

Bake at 400° for 20 minutes or until the center is set.

Ratings & Reviews

GinnyinGeorgia's Review

May 19, 2014
This corn pie was a big hit w/ us! A crust made w/ saltines is delicious and very different. I have used jarred salsa w/ this pie when I've wanted to save time but fresh salsa is better and I agree w/ the reviewer who uses lime juice and cilantro....

hoboshm's Review

August 18, 2013
I used just 3 ears of corn, and 2% milk. Really tasty, and husband enjoyed so much he snuck an extra spoonful of filling. Filling is a little bland; you need something more than paprika to perk it up. I added half an avocado, diced, to salsa.

VestaTuran's Review

April 14, 2011
I really enjoy this dish. My husband doesnt like quiche, but he says this is the best he has had.

oldladywithcats's Review

July 03, 2010
I have been making this recipe since it came out several years ago. Then, it wasn't "light"; using 2 whole eggs in the filling and 1/2 c melted butter in the crust instead of the egg white. But either way, it is fabulous with both fresh corn and frozen corn (thawed). For the salsa, I substitute lime juice for the lemon juice and cilantro for the oregano. The salsa also needs to be prepared at least 8 hours ahead of time.

macyjoliemom's Review

March 17, 2010
This dish is really tasty. It makes a nice light supper when paired with a salad. Have made it with both fresh and frozen corn with excellent results. The salsa is a must. Otherwise the pie is a bit bland.

LeahMarie's Review

February 25, 2009
I have to make this at least once every summer. The flavors all work well together and it's so refreshing and fresh tasting. It's a great meatless meal.