Buttercrust Corn Pie with Fresh Tomato Salsa

Buttercrust Corn Pie with Fresh Tomato Salsa
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon onion salt
  • 1/8 teaspoon paprika
  • 2 large egg whites, lightly beaten
  • Cooking spray
  • 1 large egg white, lightly beaten
  • ½ cup thinly sliced green onions
  • 2 ½ cups chopped tomato
  • + 17 more ingredients
    • 1 ¼ cups fat-free milk, divided
    • 1/8 teaspoon black pepper
    • Pie:
    • 1 ¼ cups crushed fat-free saltine crackers (about 35 crackers)
    • 2 ¾ cups fresh corn kernels (about 5 ears)
    • 2 tablespoons all-purpose flour
    • 2 tablespoons chopped seeded jalapeño pepper
    • ½ teaspoon salt
    • 2 tablespoons fresh lemon juice
    • 3 tablespoons butter, melted
    • 1 large egg, lightly beaten
    • 1 teaspoon sugar
    • 3 tablespoons chopped ripe olives
    • ½ teaspoon dried oregano
    • ½ cup thinly sliced green onions
    • Salsa:
    • 3 tablespoons grated fresh Parmesan cheese

Preheat oven to 400°.To prepare the salsa, combine the first 7 ingredients in a medium bowl.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...

View full recipe at My Recipes

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