Corny Stuffed Tomatoes Recipes

CHEESY CORN-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain. , Combine the bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into tomatoes. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender.

CORNY STUFFED TOMATOES

Steps:

• Cut thin slice from stem ends of tomatoes. Remove pulp and seeds with spoon or melon baller.
• Mix remaining ingredients. Fill tomatoes with cheese mixture. Store covered in refrigerator.

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.

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.

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.

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.