Simple Corn Stuffed Tomatoes Recipes
STUFFED TOMATOES WITH GRILLED CORN SALAD
These tomatoes are good and make a pretty presentation. They can be made ahead also. ZWT Mid-West region (corn).
Provided by lazyme
Categories Corn
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 231.2, Fat 14.8, SaturatedFat 2.1, Sodium 22, Carbohydrate 25, Fiber 5, Sugar 9, Protein 4.5
CORN-STUFFED TOMATOES
From the 8/2009 edition of country living. Great no-cook summer recipe if using leftover rice. I reduced the olive oil to 1 tablespoon from 4. Easy to make, fresh tasting, quick and inexpensive too. You can also double the stuffing and eat the rest as a salad (without the tomato).
Provided by Kumquat the Cats fr
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, toss all ingredients together except for the tomatoes, and set aside. Slice tops off tomatoes and remove insides. Fill each tomato with 1/2 cup corn-rice mixture and serve.
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CORN-STUFFED TOMATOES RECIPE - CUISINE AT HOME
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Servings 4Calories 241 per servingCategory Side Dishes
- Cut off tops of tomatoes; remove seeds and pulp with a spoon. Leave a 1/2-inch wall of flesh around inside of tomato so sides don’t collapse when baked (discard pulp or reserve for another use). Invert tomatoes on plate to drain briefly while preparing filling.
- Combine corn, bell pepper, mayonnaise, scallion, basil, lemon juice, sugar, salt, and cayenne in a medium bowl. Season inside of tomatoes with salt and black pepper, then fill with a generous 1/4 cup of corn filling (amount will vary depending on size of tomatoes). Arrange stuffed tomatoes in a baking dish.
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- Wash and dry the corn. Place corn in a sturdy non-stick or cast iron skillet over medium high heat with no oil or butter. Let sit for 3-4 minutes and stir. Repeat until corn gets nice and brown on the outside. Remove from heat and set aside.
- Cut the tops of the tomatoes off and carefully scoop out the flesh, reserving the flesh in a separate bowl. Set whole tomatoes aside. Crush the tomato flesh with the back of a spoon or in a food processor until there are no large chunks. Don’t totally puree it – just chop/mash it up.
- Combine the mashed tomato mixture, brown rice, basil, corn and garlic. Season with salt and pepper. Add a small handful of the shredded cheese, reserving some for topping. Stir it all together until well-mixed.
- Preheat broiler. Stuff the whole tomatoes with the tomato, rice, and corn mixture until rounded on the top. Top with shredded cheese. Broil for 3-5 minutes or until cheese reaches desired meltiness and tomatoes are heated through.
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