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Corn-Stuffed Tomatoes

Corn-Stuffed Tomatoes

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
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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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • 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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MelissaSmith
13

MelissaSmith

2/23/2008

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 and turned upside down (salt draws the liquid out and helps give flavor at the same time!). *I mixed the corn with tomato insides, eliminated the butter, and added salt, pepper, chili powder, and cayenne pepper. The spices worked SO great with the dish - and helped tie it in with enchiladas. *When spooning into the tomato boats, I kept mashing it down and draining allowing the excess liquid to come out. If you let the mixture sit for a little while with the salt added, it will help draw out the liquid. These were flavorful, healthy, and really colorful! I will definitely make again.

Jessica
11

Jessica

5/6/2006

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 holes). This also allowed extra juice to drain into the muffin cavity. The presentation was beautiful and the tomatoes were snatched up quickly at a neighborhood picnic. The flavor was bland. Next time I will add herbs or something to give it more flavor.

Lauren
10

Lauren

8/22/2004

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 flip them upside down and let some of the juice run out. Very good and very healthy!!!

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