Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Buttercrust Corn Pie with Fresh Salsa

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.