Buttercrust Corn Pie with Fresh Tomato Salsa

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Serve the salsa with a slotted spoon.

Ingredients:

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

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

Directions:

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.

By RecipeOfHealth.com