Buttercrust Corn Pie with Fresh Tomato Salsa

I marked this recipe to try over nine years ago (yes, you read that right - nine years ago!). In fact, it was in the first issue of Cooking Light magazine I ever bought. And I am so glad that I finally tried it! It's a lovely dish that highlights the best of summer produce.

Buttercrust Corn Pie with Fresh Tomato Salsa

Cooking Light, June 2001

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 saltine crackers (about 35 crackers) (I used regular)

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

2 3/4 cups fresh corn kernels (about 5 ears)

1 teaspoon sugar
1/2 teaspoon onion salt (I used 1/4 teaspoon salt & 1/4 teaspoon granulated onion)

2 tablespoons all-purpose flour

1/2 cup thinly sliced green onions
3 tablespoon chopped ripe olives

2 large egg whites, lightly beaten

1 large egg, lightly beaten
1/8 teaspoon paprika

Preheat oven to 400F.

To prepare salsa, combine the first 7 ingredients in a medium bowl.

To prepare the pie, combine the 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 the bottom and up the sides of a pie plate coated with cooking spray. Bake at 400F 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 400F for 20 minutes or until the center is set. Serve with salsa.

6 servings

277 Calories, 9.6g Fat, 11.1g Protein, 40.2g Carbs, 3.9g Fiber, 54mg Chol, 2.3mg Iron, 758mg Sodium, 140mg Calcium