Buttercrust Corn Pie with Fresh Salsa

When I was a teenager my mom made this pie with fresh salsa. It was so good that a few years ago I still remembered it and had her dig up the recipe so I could start making it. Tomatoes will start becoming yummy soon so I thought it would be a good recipe to share to for a light spring/summer meal. Its meatless which doesn't bother me but my husband insists that it be accompanied by some sort of meat. Marinate a skirt steak overnight or grill some chicken or shrimp to go along with it. I like it by itself! I promise you won't regret making this recipe! Serve a scoop of the fresh made salsa over the top of it!
It would be a great dish to serve on Easter along side a ham too!


Butter crust Corn Pie:

For the crust:
1 1/4 cups finely crushed saltine crackers
1/4 cup grated Parmesan cheese
1/2 cup melted butter or margarine

Combine first 3 ingredients, reserve 2 tablespoons. Press mixture into bottom and up sides of 9" pie plate. Set aside reserved portion to sprinkle over the top of the filling later.

For the Filling:
1 1/4 cup milk divided into 1 cup and 1/4 cup
2 cups fresh or frozen corn
1 tsp onion salt
1/4 tsp black pepper
1 tsp sugar
2 tbsp all purpose flour
1/4 cup chopped black olives
1/2 cup sliced green onions
2 lg eggs beaten
paprika

Preheat oven to 400
Combine 1 cup milk,corn, salt, pepper and sugar in large saucepan over medium high heat-bring to a boil. Once brought to a boil, reduce heat and simmer for 3 minutes.
Combine flour and remaining 1/4 cup milk, stir until smooth.
Add mixture to corn, stirring constantly. Cook 1 minute-mixture will be thick. Remove from heat.
Stir in olives and green onions. Gradually stir about 1/4 of the hot corn mixture into the eggs to slowly bring the temperature of the eggs up.(if you just pour the eggs into the hot mixture all at once it will cook the eggs) Then you can add the eggs/corn to the rest of the saucepan. Stir constantly.
Spoon into prepared pie plate, sprinkle with reserved crumb mixture. Sprinkle with paprika.
Bake at 400 degrees for 20 minutes or until filling sets and is no longer jiggly!
Cut into wedges and serve with fresh salsa.

Fresh Tomato Salsa:
2 cups chopped fresh tomatoes
1 jalapeno pepper-seeded and finely chopped-or 1 4.5 oz can chopped green chilies if you prefer less heat
1/2 cup thinly sliced green onions
2 tablespoons fresh lemon juice-about 1 large lemon
1/2 tsp salt
1/2 tsp dried oregano
1/8 tsp pepper
3 tbsp olive oil-optional
Combine all ingredients, cover and chill at least an hour. You can add chopped fresh cilantro or add more jalapeno for additional heat if you prefer. I like the addition of the olive oil-wasn't in the original recipe I just prefer it.