Corn Stuffed Tomatoes Recipes

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CHEESY CORN-STUFFED TOMATOES



Cheesy Corn-Stuffed Tomatoes image

My husband and I look forward to this easy, fresh-tasting side dish in summer when tomatoes are at their best. I love to invite friends over for dinner and serve these colorful tomatoes. -Mrs. Patrick Dore, Burlington, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 9

6 large tomatoes
1/2 teaspoon salt, optional
1/2 cup plain or seasoned bread crumbs
2 cups frozen corn, thawed
2 tablespoons each chopped green pepper, celery and onion
2 tablespoons half-and-half cream
1 tablespoon butter, melted
2 tablespoons shredded part-skim mozzarella cheese
1/4 cup water

Steps:

  • Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain. , Combine the bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into tomatoes. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender.

Nutrition Facts :

STUFFED TOMATOES



Stuffed Tomatoes image

Spicy, tasty warm treat!

Provided by Stephanie Burr

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 2

Number Of Ingredients 5

2 large ripe tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
½ cup dry bread crumbs
⅔ cup shredded Cheddar cheese
¼ pound smoked sausage, cut into 1 inch pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
  • Bake in preheated oven for 15 minutes.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g

BAKED STUFFED TOMATOES



Baked Stuffed Tomatoes image

An easy and quick recipe for when tomatoes are abundant from your garden.

Provided by AJRHODES3

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 7

6 slices bacon
6 medium tomatoes
½ cup chopped green bell pepper
¼ cup grated Parmesan cheese
⅓ cup croutons
salt and pepper to taste
6 sprigs parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
  • Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
  • Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 10.9 g, Cholesterol 22 mg, Fat 14.7 g, Fiber 2.8 g, Protein 6.9 g, SaturatedFat 5 g, Sodium 332.2 mg, Sugar 5.2 g

CORN SALAD STUFFED TOMATOES



Corn Salad Stuffed Tomatoes image

The lightly dressed salad and the colorful presentation in the tomato shell make this a great summer side dish that is sure to bring on the raves. The basil flavor is compatible with all the ingredients and the salad is especially tasty with a barbecue entrée.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 medium tomatoes
1 large ear sweet corn
1/4 cup chopped red onion
1/4 cup loosely packed fresh basil leaves, chopped
2 teaspoons olive oil
1-1/2 teaspoons balsamic or white wine vinegar
1/4 teaspoon garlic salt
1/4 teaspoon pepper

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Seed and chop enough of the pulp to equal 1 cup (discard any remaining pulp or save for another use). Place chopped tomato and tomato cups, inverted, on paper towels to drain., In a large saucepan, cook corn in boiling water for 3-5 minutes or until tender. Drain and immediately place corn in ice water; drain. Cut corn off cob., In a small bowl, combine the corn, chopped tomato, onion and basil. In another bowl, whisk the oil, vinegar, garlic salt and pepper. Pour over corn mixture and toss to coat. Cover and refrigerate for 30 minutes. Spoon into tomato cups.

Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 127mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

TURMERIC SWEET CORN-STUFFED TOMATO WITH PUREE OF BRUSSELS SPROUTS



Turmeric Sweet Corn-Stuffed Tomato with Puree of Brussels Sprouts image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

1/2 pound frozen corn
1 medium red onion, diced
1 tablespoon grapeseed oil
1 teaspoon turmeric
Salt and freshly ground black pepper
8 Brussels sprouts, tough outer leaves removed, halved
1 (6-to-8-ounce) package cauliflower florets, rinsed
2 cups low-sodium vegetable stock
4 tablespoons butter, cubed
Salt and freshly ground black pepper
4 vine ripened tomatoes
1 tablespoon fresh minced flat-leaf parsley

Steps:

  • Preheat oven to 375 degrees F.
  • For the stuffing: Spread corn and onion on a baking pan, toss with grapeseed oil to coat, and sprinkle with turmeric, salt and pepper. Roast until corn is tender, about 25 to 35 minutes. (Leave oven on to warm tomatoes after stuffing them.)
  • For the puree: While corn and onion are in oven, combine Brussels sprouts, cauliflower, and stock in a small but deep saucepot (you will be using an immersion blender). Cook until vegetables are soft and liquid is reduced by half. Puree using an immersion blender. Add cubed butter and season with salt and pepper, to taste. Set aside and keep warm.
  • For the tomatoes: Blanch tomatoes for 1 or 2 minutes in salted boiling water and slip off skins. Cut in half and remove seeds. Place on baking sheet and stuff with corn/onion mixture. Bake in oven until heated through, about 5 to 7 minutes.
  • Stir puree of Brussels sprouts and spoon onto plate. Place 2 halves of a stuffed tomato in center.
  • Sprinkle with minced parsley leaves.

CORN STUFFED TOMATOES



Corn Stuffed Tomatoes image

This is such an attractive holiday dish. Lovely presentation. Parmesan on top browned tastes great but it detracts from the red, green and yellow colors. Looks good on a hot buffet

Provided by Bergy

Categories     Lunch/Snacks

Time 55m

Yield 10 serving(s)

Number Of Ingredients 8

5 medium tomatoes, cut in half across,seeds removed,hollowed out,set up side down on paper towells to drain
2 tablespoons butter
2 tablespoons flour
1 cup milk (skim is OK)
salt and pepper
4 slices bacon, chopped,fried crisp and drained on paper towel
1/2 cup green onion, finely chopped
3 cups frozen corn, cooked and well drained (or use equivelent canned niblets well drained)

Steps:

  • Make a white sauce by melting the butter over low heat, add the flour stirring to make a roux, cook until it is smooth slowly add the milk stirring all the while (medium heat) until you havea thickened sauce about 2 minutes Remove from heat and add bacon, green onion and corn, season to taste.
  • Fill each tomato half and place in a baking dish, cover with foil and bake in a 350F oven for apprx30 minutes.

Nutrition Facts : Calories 112.5, Fat 5.2, SaturatedFat 2.6, Cholesterol 11.7, Sodium 64.3, Carbohydrate 15.4, Fiber 2.1, Sugar 1.7, Protein 3.5

SIMPLE CORN STUFFED TOMATOES



Simple Corn Stuffed Tomatoes image

Something I threw together when I was given some fresh tomatoes out of a neighbor's garden. Delicious! If you bake this, put the tomatoes over a muffin pan so they can drain into the muffin cups, or they'll be very watery. We prefer the corn hot but the tomato crisp and raw. This recipe can be easily made vegan by subbing margarine for butter or leaving it out altogether, and skipping the cheese.

Provided by JeannaLW

Categories     Corn

Time 5m

Yield 4 tomato halves, 2 serving(s)

Number Of Ingredients 8

2 tomatoes
1 cup corn
1 tablespoon butter
1/4 teaspoon italian seasoning
1/4 teaspoon garlic, minced or 1/4 teaspoon garlic powder
1/2 teaspoon dried basil or 1 teaspoon fresh basil, chopped
salt & pepper
mozzarella cheese (optional)

Steps:

  • Cut tomatoes in half, then scoop out seeds so you are left with tomato "boats" -- don't scrape the meat off the sides.
  • Salt the insides of the tomato boats, then set cut side down to drain on a plate or paper towels.
  • In a bowl, place the corn, butter, garlic, and Italian seasoning. Salt & pepper to taste.
  • Place bowl in microwave for about two minutes, until corn is hot and butter is melted. Stir well.
  • Turn tomato boats right side up, and fill with corn mixture. Top with basil and, if desired, a bit of shredded Mozzarella cheese.
  • Serve, OR, bake at 375 degrees for about 20 minutes before serving.

Nutrition Facts : Calories 162.6, Fat 7.1, SaturatedFat 3.9, Cholesterol 15.3, Sodium 61.1, Carbohydrate 25.6, Fiber 3.9, Sugar 5.8, Protein 3.9

TOMATOES STUFFED WITH CORN AND BLACK BEANS



Tomatoes Stuffed with Corn and Black Beans image

Meaty beefsteak tomatoes are easily found in most supermarkets and are the go-to choice for thick slices on burgers or BLTs. When stuffed and baked, as here, they are meltingly delicious. Don't waste a bit of these amazing tomatoes -- use the insides you scoop out here to make a simple Spanish appetizer called Pan con Tomate, below.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 10

4 beefsteak tomatoes
2 tablespoons olive oil, divided
3/4 cup corn kernels (from 1 large ear)
2 scallions, white and green parts separated and thinly sliced
1/2 to 1 small jalapeno, seeded and finely chopped
1 cup drained, rinsed black beans
1/2 cup shredded sharp cheddar (2 ounces), divided
1 cup fresh breadcrumbs, divided
1 tablespoon lime juice
Salt and pepper

Steps:

  • Preheat oven to 450 degrees. Slice top 1/2 inch from tomatoes and scoop out flesh (reserve for another use; see below). In a medium skillet, heat 2 teaspoons oil over medium. Add corn and scallion whites and cook until crisp-tender, 3 minutes. Transfer to a medium bowl and stir in jalapeno, beans, 1/4 cup cheddar, 1/2 cup breadcrumbs, and lime juice. Season with salt and pepper.
  • Coat an 8-inch square baking dish with 1 teaspoon oil. Brush tomato skins with 1 teaspoon oil, season all over with salt and pepper, and place in dish. Fill tomatoes with corn mixture. Combine remaining 1/4 cup cheddar, 1/2 cup breadcrumbs, and 2 teaspoons oil, season with salt and pepper, and divide among tomatoes. Tent dish loosely with foil and bake 10 minutes. Uncover and bake until tomatoes are soft and breadcrumbs are deep golden, about 5 minutes more.

Nutrition Facts : Calories 260 g, Fat 13 g, Fiber 7 g, Protein 11 g, SaturatedFat 4 g

TOMATOES STUFFED WITH GRILLED CORN SALAD



Tomatoes Stuffed with Grilled Corn Salad image

Beefsteak tomatoes are very meaty, and their size makes them perfect for stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 8

3 ears corn, with husks
4 beefsteak tomatoes
1 tablespoon olive oil, plus more for grates
1/2 cup chopped scallions
1/2 cup crumbled soft goat cheese
1 tablespoon white-wine vinegar
Coarse salt and ground pepper
3 slices cooked bacon, crumbled (optional)

Steps:

  • Pull back corn husks, leaving them attached at base of ear. Remove and discard silk; pull husks back over corn. Place ears in large bowl; cover with cold water. Let soak 10 minutes.
  • Meanwhile, cut off and discard top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds; discard. With a melon baller, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.
  • Heat grill to high; lightly oil grates. Drain corn; arrange ears on grill. Cover and cook, turning occasionally with tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and cut kernels off cob; transfer to bowl with tomatoes.
  • Add scallions, all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.

STUFFED TOMATOES WITH GRILLED CORN SALAD



Stuffed Tomatoes with Grilled Corn Salad image

Categories     Salad     Tomato     Side     Vegetarian     Goat Cheese     Corn     Summer     Grill/Barbecue     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

2 large ears of corn, husked
1 large red bell pepper
4 large beefsteak tomatoes (each about 9 to 10 ounces)
1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
1 garlic clove, pressed
2 tablespoons chopped shallot
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons minced seeded jalapeño chili
1/2 cup crumbled soft fresh goat cheese (about 2 ounces)

Steps:

  • Lightly oil grill racks. Prepare barbecue (medium-high heat). Grill corn and bell pepper until corn is tender and beginning to brown in spots and pepper is blackened, turning occasionally, about 12 minutes for corn and 15 minutes for pepper. Enclose pepper in paper bag 10 minutes. Peel, seed, and chop pepper; place in large bowl. Cool corn, then cut kernels off cobs; add to bowl with pepper.
  • Cut tomatoes crosswise in half. Using melon baller or small spoon, scoop center of tomatoes into small bowl, leaving shell. Sprinkle inside of tomato shells lightly with salt; place cut side down on paper towels and let drain 30 minutes. Discard tomato seeds and juices in bowl; coarsely chop tomato solids and add to corn mixture.
  • Whisk oil, lime juice, lime peel, and garlic in small bowl to blend. Add to corn mixture. Mix in shallot, cilantro, and jalapeño. Season with salt and pepper. Spoon corn salad into tomato shells. (Can be made 4 hours ahead. Cover and chill.) Sprinkle cheese over and serve.

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