Corn-Stuffed Tomatoes

Corn-Stuffed Tomatoes

17

"As a vegetarian I keep my eyes open for different recipes that are easy to make. I've had this one for years. Tomatoes are stuffed with a buttery corn mixture and baked. Perfect for summer and they make a brightly colored addition to any meal."

Ingredients

40 m servings 157 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a 12 cup muffin pan.
  2. Slice the tops off of the tomatoes, and scoop out the pulp and seeds. Place the pulp and seeds into a bowl, and stir in corn and melted butter. Season with salt and pepper. Spoon the corn mixture into each tomato until filled. Place tomatoes into the cups of the muffin pan.
  3. Bake for about 20 minutes in the preheated oven, or until heated through.
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Reviews

17
  1. 20 Ratings

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This is a REALLY great side dish - I served them with chicken enchiladas and spanish rice. Based on some of the reviews, I did the following: *after scooping insides, I salted the tomato boat an...

I used miniature muffin pans and set the tomatoes on each muffin hole. This kept the tomatoes in place and allowed for easy removal (since the tomatoes were too large to fit inside the muffin h...

We love this recipe!!!! One way to get rid of some of the watery-ness is to drain some of the liquid from the inside of the tomatoes. When scooping out the inside of the tomato, make sure to f...