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Buttercrust Corn Pie with Fresh Salsa

Recipe Introduction


Source: Cooking Light-6/01





List of Ingredients



• Salsa:
  
• 2 1/2 cups chopped tomato
  
• 1/2 cup thinly sliced green onions
  
• 2 tablespoons chopped seeded jalapeno pepper
  
• 2 tablespoons fresh lemon juice
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon dried oregano
  
• 1/8 teaspoon black pepper
  
• Pie:
  
• 1 1/4 cups crushed fat-free saltines 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
  






Instructions



1. Preheat oven to 400 degrees.
   
   
2. To prepare the salsa, combine the first 7 ingredients in a 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 sides of a 9-inch pie plate coated with cooking spray. Bake at 400 for 5 minutes; cool on wire rack.
   
   
4. Combine 1 cup milk, cor, 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 center is set.
   
   
6. Yield: 6 servings (serving size: 1 wedge and 1/2 cup salsa). 277 cal, 9.6g fat, 11.1g pro, 40.2g carb, 54mg chol, 758mg sod.