Best Simple Corn Stuffed Tomatoes Recipes

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.

CORNBREAD-STUFFED TOMATOES

Steps:

• Preheat oven to 350ºF.
• Sauté bacon in a sauté pan over medium heat until crisp, 8-10 minutes.
• Drain on paper towel-lined plates; pour off all but 2 T drippings.
• Prepare tomatoes while bacon is sauteing, cutting off and reserving the tops.
• Scoop out the pulp with a melon baller or grapefruit spoon, leaving a 1/2-inch thick wall of flesh inside tomato.
• Transfer the pulp to a colander, and invert the tomatoes on a plate to drain while making the filling.
• Heat the 2 T drippings in the same pan over medium heat.
• Add the onion and garlic and sweat 3-4 minutes, or until tender.
• Stir in the corn, cook 3-5 minutes, then add spinach; sauté until it wilts, it wilts quickly and will fit in sauté pan.
• Off heat, toss the corn-spinach mixture with the cornbread, tomato pulp, 1/2 cup Parmesan, basil, reserved bacon, salt and pepper.
• Fill tomatoes with a generous 1/2 cup of stuffing mixture; don't pack it in or the tomatoes may split. (Amount will vary depending on their size) and arrange in a 7x11-inch baking dish.
• Sprinkle the tomatoes with remaining Parmesan and replace tomato tops.
• Bake 15-20 minutes or until heated through and tomatoes are tender.

TOMATOES STUFFED WITH CORN CHILI

Steps:

• Cut 1/2 inch off the tops of the tomatoes and scoop out the flesh, leaving a shell. Mince the garlic. Chop the red pepper. Seed and mince the jalapeno.
• Melt butter in a medium skillet over medium heat. Add garlic and cook until softened. Add corn, red bell pepper, jalapeno, and salt. Cook, stirring occasionally, until heated through.
• Spoon mixture into tomato shells. Top with bread crumbs.
• Bake at 375 degrees for 10 minutes, until bread crumbs are toasted and tomatoes are softened.

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.