Buttercrust Corn Pie with Fresh-Tomato Salsa

It’s getting to be that time of year again.  You know, when you are overwhelmed by all of the great produce in Michigan and start, dare I say it, hating things…like corn on the cob and tomatoes.  I have eaten so much corn and so many tomatoes this year that I almost can’t eat them any more.  The thought of putting a whole cherry tomato into my mouth is starting to make my gag reflex go off.  My one problem with feeling this way, is that as a vegetarian, eating seasonally  in Michigan means that I have to OD on fruits and veggies in the summer while they are ripe, pack my freezer with blueberries, strawberries and corn off the cob because come February, I start eating crap from the grocery store like tomatoes that are under ripe just so I can avoid winter squash that I have been force fed since November.  It’s a vicious cycle.  So, I’m trying to appreciate what I have for the moment, because in a few months when I want to start using apples as shooting targets, I will really want some corn on the cob, a juicy ripe tomato, or fresh green beans that I took for granted in August.

With all that in mind.  I made this Buttercrust Corn Pie a few nights ago from items in my fridge to combat the corn/tomato problem.  I had everything but the ripe olives which I just omitted and added a little extra salt to make it pop.

This recipe would make a GREAT potluck recipe as you can serve it at room temp and it still tastes great.  I am thinking of dragging it along to a tailgating party at GVSU in a few weeks.  It sets up quickly and once cool, it can be handled with ease in a napkin in your hand if need be (sans salsa of course).

Another recipe featuring corn and tomatoes comes from my friends at Meatless Monday.  I have not tried this but it looks post worthy.  Couscous Corn Salad with Tofu appears to be quick and painless.  Let me know how it turns out.


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