Buttercrust Corn Pie with Fresh Tomato Salsa

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

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.

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.