Best Baked Corn And Tomatoes Recipes

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BAKED CORN AND TOMATOES



Baked Corn and Tomatoes image

This is an economical and colourful side dish. Goes well with mashed potatoes and most meat. Can corn can be substituted with 3 cups frozen corn.

Provided by Tebo3759

Categories     Corn

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

2 (12 ounce) cans kernel corn, drained
2 cups tomatoes, peeled and chopped or 1 (28 ounce) can tomatoes
1 teaspoon sugar
salt and pepper
1 cup fresh breadcrumb
2 tablespoons butter or 2 tablespoons margarine, melted

Steps:

  • Mix corn, tomatoes, sugar, salt and pepper in an 8" square greased dish.
  • Toss bread crumbs with melted butter.
  • Spread over veggies.
  • Bake@ 350 degrees F.
  • for 35 to 40 minutes or until topping is browned and veggies heated through.

SHRIMP BAKED WITH CORN, TOMATOES AND CUMIN



Shrimp Baked with Corn, Tomatoes and Cumin image

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons unsalted butter
1 small onion, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
Salt and freshly-ground black pepper to taste
2 cups uncooked corn kernels
1 ripe medium-size tomato, seeded, juiced and finely chopped
2 tablespoons lemon juice
1 1/2 pounds large shrimp, shelled and deveined (about 36 shrimp)
1 tablespoon chopped fresh coriander

Steps:

  • Preheat broiler.
  • Melt the butter in a small saucepan. Add the onion and cook until the onion is soft but not brown. Stir in the cumin and ground coriander. Season to taste with salt and pepper.
  • Combine half the butter mixture with the corn kernels and tomatoes and spread this mixture in the bottom of a shallow baking dish with about six cups capacity. Arrange the shrimp in a single layer on the bed of corn and tomato.
  • Add lemon juice to remaining butter mixture. Pour over shrimp.
  • Place dish under a hot broiler and cook until shrimp turn pink and edges begin to brown. Serve at once, sprinkled with chopped coriander.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 504 milligrams, Sugar 4 grams, TransFat 1 gram

BAKED TOMATOES WITH QUINOA, CORN AND GREEN CHILIES



Baked Tomatoes With Quinoa, Corn and Green Chilies image

This came from a Cooking Light magazine and we liked it a lot. It is excellent for somebody with diabetes (like me) because it only has 46.3 g of carbs and 8.8 g fiber as well as 13.4 g protein. I always look for recipes with loits of figer and low carbs. THis one is a little higher in carbs but since it has over4 5 g of fiber4 I can take away 2.5 g of carbs so it's not so badl It really tastes good too and my family likes it as well. I made a nice green salad to go with it.

Provided by OceanLuvinGranny

Categories     One Dish Meal

Time 2h23m

Yield 6 stuffed tomatoes, 6 serving(s)

Number Of Ingredients 13

1 (4 ounce) can diced green chilies
2 cups corn, well drained
1 cup chopped onion
1 tablespoon chopped fresh oregano (I used the ground kind and much less)
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon salt, divided
3/4 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper (I used regular pepper and to our own taste)
6 large ripe tomatoes (about 4 lbs.)
1 cup cooked quinoa
1/4 cup water
4 ounces colby-monterey jack cheese, shredded (about 1 cup packed)

Steps:

  • Stir onion in a pan and sautee' until soft. Add corn and stir about a minute. Add green chilies and cook for another minute. Stir in Oregano, oil, lime juice, 1/4 tsp salt, cumin and black pepper.
  • Cut tops off tomatoes, set aside.
  • Carefully scoop out tomato pulp leaving shells intact.
  • Drain pulp through a sieve over a bowl pressing with the back of a spoon to extract liquid.
  • Reserve 1/1/4 cups liquid and discard remaining liquid.
  • Sprinkle tomatoes with 1/2 tsp salt and invert them on a wire rack. Let stand 30 minutes.then dry insides with a paper towel.
  • Place qkuinoa in a fine sieve and place sieve in a large bowl. AAACover quinoa with water. Using hands rub the grains together for 30 seconds. Rinse and drain. Repeat the procedure twice. Drain well.
  • Combine reserved tomato liquid, quinoa, 1/4 cup water and the remaining sdalt in a medium pan and bring to a boil.
  • Cover, reduce heat and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
  • Add quinoa mixture to corn, onion and green chilies mixture Toss well.
  • Pre-heat oven to 350 degrees.
  • Spoon about 3/4 cup corn mixture into each tomato.
  • Divide cheese evenly among tomatoes.
  • Place tomatoes (and tops if desired) on a jelly roll pan.
  • Bake at 350 for 15 minutes.
  • Remove from oven and pre-heat broiler.
  • Broil tomatoes 1 1/2 minutes or until cheese melts.
  • Placae tomato tops on and serve.

BAKED TOMATOES WITH QUINOA, CORN, AND GREEN CHILES



BAKED TOMATOES WITH QUINOA, CORN, AND GREEN CHILES image

Categories     Tomato     Vegetarian     Corn     Kosher

Yield 6 servings

Number Of Ingredients 13

2 poblano chiles
2 cups fresh corn kernels
1 cup chopped onion
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon salt, divided
3/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
6 large ripe tomatoes (about 4 pounds)
1 cup uncooked quinoa
1/4 cup water
4 ounces colby-Jack cheese, shredded (1 cup packed)

Steps:

  • Preheat broiler to high. Cut the chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a paper bag; close tightly. Let stand 10 minutes. Peel chiles. Coarsely chop chiles; place in a bowl. Add corn and onion to pan; broil 10 minutes, stirring twice. Add corn mixture to chopped chiles; stir in oregano, oil, lime juice, 1/4 teaspoon salt, cumin, and black pepper. Cut tops off tomatoes; set aside. Carefully scoop out tomato pulp, leaving shells intact. Drain pulp through a sieve over a bowl, pressing with the back of a spoon to extract liquid. Reserve 1 1/4 cups liquid, and discard remaining liquid. Sprinkle tomatoes with 1/2 teaspoon salt. Invert tomatoes on a wire rack; let stand 30 minutes. Dry insides of tomatoes with a paper towel. Place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub the grains together for 30 seconds; rinse and drain. Repeat the procedure twice. Drain well. Combine reserved tomato liquid, quinoa, 1/4 cup water, and the remaining salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Add quinoa mixture to corn mixture; toss well. Preheat oven to 350°. Spoon about 3/4 cup corn mixture into each tomato. Divide cheese evenly among tomatoes. Place tomatoes and tops, if desired, on a jelly-roll pan. Bake at 350° for 15 minutes. Remove from oven. Preheat broiler. Broil the tomatoes 1 1/2 minutes or until cheese melts. Place tomato tops on tomatoes, if desired.

POLENTA BAKED WITH TOMATOES, CORN AND BASIL



POLENTA BAKED WITH TOMATOES, CORN AND BASIL image

Categories     Tomato     Hominy/Cornmeal/Masa

Yield 10 servings

Number Of Ingredients 19

Polenta (see recipe below)
Fresh tomato sauce
1 tablespoon unsalted butter
3 ears corn, shaved (about 21/2 cups kernels)
salt
3/4 pound tomatoes, cored and seeded
1 tablespoon olive oil
pepper
1 cup fresh basil leaves, chopped
1 or 2 jalapeno chilies, seeded and finely chopped
2 ounces Parmesan, grated (about 2/3 cup)
Polenta:
6 cups water
11/2 teaspoons salt
11/2 cups coarse cornmeal
1/4 teaspoon pepper
cayenne pepper
2 tablespoons unsalted butter
1/2 cup grated Parmesan

Steps:

  • Make the polenta: Lightly oil a 9 by 13-inch pan and set aside. Bring water to a rapid boil in a large saucepan. Add salt, then vigorously whisk in the cornmeal. Reduce the heat and cook at a low boil for about 20 minutes, stirring frequently, until the grains have opened up and the polenta is smooth. Remove the pan from the heat. Stir in the pepper, a few pinches of cayenne, the butter and the cheese. Pour the hot polenta into the baking dish and set aside to cool. Cut into 12 squares, then cut each square into two triangles. Make about 2 cups of fresh tomato sauce. Assembly: Make the polenta, and while it is cooking, make the sauce. Heat the butter in a large skillet and add the corn. Saute over medium heat for 10 minutes, until the corn is tender; season with 1/4 teaspoon salt. While the corn is cooking, cut the tomatoes into large pieces - you should have about 11/2 cups. Marinate the tomatoes in the olive oil with 1/4 teaspoon salt and a few pinches of pepper. Cool the corn and toss with the tomatoes, the basil and the chilies. Add salt and pepper to taste. Preheat the oven to 375 degrees. Pour the sauce into the bottom of a 9 by 13-inch baking dish. Arrange the polenta triangles upright in rows across the width of the dish, overlapping the triangles slightly. Use all of the polenta. Spoon the vegetables into the spaces between the polenta trianges, separating the rows as you go. Sprinkle with cheese. Cover and bake for 25 minutes, then uncover and bake for 10 minutes more, until the gratin in bubbly. Sprinkle with a little fresh basil for garnish, if desired.

BAKED TOMATOES WITH QUINOA, CORN, AND GREEN CHILES



Baked Tomatoes with Quinoa, Corn, and Green Chiles image

How to make Baked Tomatoes with Quinoa, Corn, and Green Chiles

Provided by @MakeItYours

Number Of Ingredients 13

2 poblano chiles
2 cups fresh corn kernels (about 4 ears)
1 cup chopped onion
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon salt, divided
3/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
6 large ripe tomatoes (about 4 pounds)
1 cup uncooked quinoa
1/4 cup water
4 ounces colby-Jack cheese, shredded (about 1 cup packed)

Steps:

  • Preheat broiler to high.
  • Cut the chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a paper bag; close tightly. Let stand 10 minutes. Peel chiles. Coarsely chop chiles; place in a bowl. Add corn and onion to pan; broil 10 minutes, stirring twice. Add corn mixture to chopped chiles; stir in oregano, oil, lime juice, 1/4 teaspoon salt, cumin, and black pepper.
  • Cut tops off tomatoes; set aside. Carefully scoop out tomato pulp, leaving shells intact. Drain pulp through a sieve over a bowl, pressing with the back of a spoon to extract liquid. Reserve 1 1/4 cups liquid, and discard remaining liquid. Sprinkle tomatoes with 1/2 teaspoon salt. Invert tomatoes on a wire rack; let stand 30 minutes. Dry insides of tomatoes with a paper towel.
  • Place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub the grains together for 30 seconds; rinse and drain. Repeat the procedure twice. Drain well. Combine reserved tomato liquid, quinoa, 1/4 cup water, and the remaining salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Add quinoa mixture to corn mixture; toss well.
  • Preheat oven to 350°.
  • Spoon about 3/4 cup corn mixture into each tomato. Divide cheese evenly among tomatoes. Place tomatoes and tops, if desired, on a jelly-roll pan. Bake at 350° for 15 minutes. Remove from oven. Preheat broiler. Broil the tomatoes 1 1/2 minutes or until cheese melts. Place tomato tops on tomatoes, if desired.

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