Corn-Stuffed Tomatoes Recipe
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Corn-Stuffed Tomatoes

By: Shar 
"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."

This Kitchen Approved Recipe has an average star rating of 3.8 Rate/Review | Read Reviews (17)

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

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Original Recipe Yield 10 Servings
 

Ingredients

  • 10 medium tomatoes
  • 4 cups whole kernel corn, drained
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup butter or margarine, melted

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 157 | Total Fat: 10.1g | Cholesterol: 24mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed on Feb. 23, 2008 by MelissaSmith   view full review
This is a REALLY great side dish - I served them with chicken enchiladas and spanish rice....
The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on May 6, 2006 by Jessica Supporting Member (Click to learn more about Supporting Membership)  view full review
I used miniature muffin pans and set the tomatoes on each muffin hole. This kept the tomatoes...
The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed on Aug. 22, 2004 by Lauren   view full review
We love this recipe!!!! One way to get rid of some of the watery-ness is to drain some of the...
The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed on Jul. 23, 2011 by Petrovna   view full review
I made the recipe as it is, and in the end was glad that I didn't add any herbs or spice: the...
The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on Jul. 23, 2008 by Jen   view full review
This was really good. I changed a couple of things. I used fresh corn instead of canned and...
The reviewer gave this recipe 3 stars. This recipe averages a 3.8 star rating.
Reviewed on Sep. 18, 2011 by ItFigures Supporting Member (Click to learn more about Supporting Membership)  view full review
Good, but needed more zest. Next time I'll try using Corn with Jalapenos from this site.
The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed on Aug. 27, 2009 by Amanda T   view full review
I loved it, it had great presentation, I added a few extra seasonings (as usual) and sprinkled...
The reviewer gave this recipe 3 stars. This recipe averages a 3.8 star rating.
Reviewed on Sep. 3, 2009 by CookinBug Supporting Member (Click to learn more about Supporting Membership)  view full review
These were just okay for us. I added some garlic and onion powders, but we still found these...
The reviewer gave this recipe 3 stars. This recipe averages a 3.8 star rating.
Reviewed on Mar. 11, 2007 by SUGARREI   view full review
This is a good, solid basic if you need a side veggie dish and you have the ingredients on...
The reviewer gave this recipe 3 stars. This recipe averages a 3.8 star rating.
Reviewed on Aug. 24, 2005 by FERHAMIRDAWI   view full review
These were bland, I did strain the juice so they were not too watery. Probobly will not make...

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