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.
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....
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.
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.
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.