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TOMATO & CORN PIE


Active Time : 15 minutes
Total Time : 50 minutes
Serves : 8 servings

INGREDIENTS

  • 3 cups fancy shredded Mexican style Cheddar jack cheese divided
  • 3/4 cup real mayonnaise
  • 1 15 ounce package refrigerated pie crust (15 ounce)
  • 2 14.5 ounce cans fire roasted diced tomatoes (14.5 ounce) well drained
  • 1 11 ounce can spicy corn with jalapeno & green bell peppers (11 ounce) drained
  • 1/4 cup sliced green onions
  • - melted butter

DIRECTIONS

In medium bowl combine 2 cups cheese and mayonnaise; salt and pepper to taste. Prepare crust according to 2 crust package directions; do not bake.

Layer remaining 1 cup cheese in bottom of prepared crust. Top with well drained tomatoes, corn and green onions; salt and pepper to taste.

Spread with mayonnaise mixture. Top with remaining crust and crimp edges. Cut four steam slits in top and brush with melted butter.

Bake in a preheated 400°F oven 30-35 minutes or until golden brown and bubbly. Remove to cooling rack; cool slightly before serving to let set up.