Buttercrust Corn Pie with Fresh Tomato Salsa
Serve the salsa with a slotted spoon.
Serve the salsa with a slotted spoon.
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....
Read MoreI 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.
Read MoreI really enjoy this dish. My husband doesnt like quiche, but he says this is the best he has had.
Read MoreI 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.
Read MoreThis 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.
Read MoreI 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.
Read More