Monday, September 03, 2007

Buttercrust Corn Pie with Fresh Tomato Salsa

Since summer is almost over, I wanted to make a recipe that showcased fresh corn. Plus it was on sale at Giant. It was a win-win situation. So I picked this recipe from the June 2001 Cooking Light.I did not anticipate the salsa being very popular, and I was right. However, I did not realize the extent to which it would be so wholly unnecessary to our dinner. It's not just that people hate tomatoes, it was that even I (a tomato lover) found it to be completely stupid and unrelated to the corn pie. I kept looking at it on my plate and thinking, "Why are you there? I am not going to eat you. You take away from the flavor of my pie and would taste better on chips at another time."

We LOVED the corn pie. It is absolutely delicious and is a definite make-again. The salsa, however, will be skipped next time.

Buttercrust Corn Pie with Fresh Tomato Salsa

Salsa:
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

Pie:
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 (Note: I left these out)
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1/8 teaspoon paprika

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 of a 9-inch pie plate coated with cooking spray. Bake at 400° 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 400° for 20 minutes or until the center is set.

Yield: 6 servings

Photo added May 17, 2008:
buttercrust

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