Corn Stuffed Tomatoes Recipes

CORN SALAD STUFFED TOMATOES

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.

STUFFED TOMATOES WITH CHORIZO AND CORNBREAD

Steps:

• In a large bowl, combine the cornmeal, salt, baking powder and baking soda. In another bowl, whisk eggs and buttermilk., Place oil in an 8-in. ovenproof skillet; heat skillet in a 450° oven for 3 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened., Carefully swirl the oil in the skillet to coat the sides and bottom of pan; add batter. Bake at 450° for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool completely., Place cornbread into a food processor; cover and process until coarse crumbs form. Set aside., Cut a 1/4-in. slice off the top of each tomato; with a spoon or melon baller, hollow out each tomato, leaving a 1/2-in. shell. Discard pulp. Sprinkle salt into each tomato; place upside down on paper towel for 10 minutes to drain., Crumble chorizo into a large skillet; add onion and pepper. Cook over medium heat for 6-8 minutes or until meat is fully cooked; drain. Cool slightly., In a large bowl, combine the cornbread crumbs, chorizo mixture, cilantro and cumin; stir in eggs. Place tomatoes in an greased 13x9-in. baking dish. Spoon cornbread mixture into each tomato, mounding in the center., Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean and the tops are golden brown.

SIMPLE CORN STUFFED TOMATOES

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.

TURMERIC SWEET CORN-STUFFED TOMATO WITH PUREE OF BRUSSELS SPROUTS

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

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.

TOMATOES STUFFED WITH CORN AND BLACK BEANS

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.

STUFFED BAKED TOMATOES

Steps:

• Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

CORN-STUFFED TOMATOES

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.

BAKED STUFFED TOMATOES

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.

STUFFED TOMATOES WITH GRILLED CORN SALAD

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.

STUFFED TOMATOES WITH PEACHES, CORN, CUCUMBERS, AND BASIL

Steps:

• Slice off tops of tomatoes (about 1/2 inch). Scoop out the seeds and ribs, and coarsely chop. Stir together chopped tomatoes, peaches, cucumbers, corn, oil, 1 tablespoon lime juice, salt, and pepper. Let stand for 15 minutes. Taste and adjust for acidity, adding up to 1 tablespoon more lime juice. Stir in basil.
• Season inside of tomato shells with salt and pepper. Fill tomatoes with tomato mixture, and garnish with basil sprigs. Serve immediately.