Corny Stuffed Tomatoes Recipes

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CORNY STUFFED TOMATOES

Served as appetizers or a picnic side dish, these bite-size tomatoes are filled with the good stuff!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 10

Number Of Ingredients 6



Corny Stuffed Tomatoes image

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.

Nutrition Facts : Calories 60, Carbohydrate 2 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 55 mg

20 cherry tomatoes or tomatillos, 1 1/4 to 1 1/2 inches in diameter
2/3 cup shredded Colby-Monterey Jack cheese
1/2 cup whole kernel corn
2 packages (3 ounces each) cream cheese, softened
2 medium green onions, sliced (2 tablespoons)
1/2 teaspoon chili powder

CORN STUFFED TOMATOES

This is such an attractive holiday dish. Lovely presentation. Parmesan on top browned tastes great but it detracts from the red, green and yellow colors. Looks good on a hot buffet

Provided by Bergy

Categories     Lunch/Snacks

Time 55m

Yield 10 serving(s)

Number Of Ingredients 8



Corn Stuffed Tomatoes image

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.

Nutrition Facts : Calories 112.5, Fat 5.2, SaturatedFat 2.6, Cholesterol 11.7, Sodium 64.3, Carbohydrate 15.4, Fiber 2.1, Sugar 1.7, Protein 3.5

5 medium tomatoes, cut in half across,seeds removed,hollowed out,set up side down on paper towells to drain
2 tablespoons butter
2 tablespoons flour
1 cup milk (skim is OK)
salt and pepper
4 slices bacon, chopped,fried crisp and drained on paper towel
1/2 cup green onion, finely chopped
3 cups frozen corn, cooked and well drained (or use equivelent canned niblets well drained)

CHEESY CORN-STUFFED TOMATOES

My husband and I look forward to this easy, fresh-tasting side dish in summer when tomatoes are at their best. I love to invite friends over for dinner and serve these colorful tomatoes. -Mrs. Patrick Dore, Burlington, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 9



Cheesy Corn-Stuffed Tomatoes image

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.

Nutrition Facts :

6 large tomatoes
1/2 teaspoon salt, optional
1/2 cup plain or seasoned bread crumbs
2 cups frozen corn, thawed
2 tablespoons each chopped green pepper, celery and onion
2 tablespoons half-and-half cream
1 tablespoon butter, melted
2 tablespoons shredded part-skim mozzarella cheese
1/4 cup water

SIMPLE CORN STUFFED TOMATOES

Something I threw together when I was given some fresh tomatoes out of a neighbor's garden. Delicious! If you bake this, put the tomatoes over a muffin pan so they can drain into the muffin cups, or they'll be very watery. We prefer the corn hot but the tomato crisp and raw. This recipe can be easily made vegan by subbing margarine for butter or leaving it out altogether, and skipping the cheese.

Provided by JeannaLW

Categories     Corn

Time 5m

Yield 4 tomato halves, 2 serving(s)

Number Of Ingredients 8



Simple Corn Stuffed Tomatoes image

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.

Nutrition Facts : Calories 162.6, Fat 7.1, SaturatedFat 3.9, Cholesterol 15.3, Sodium 61.1, Carbohydrate 25.6, Fiber 3.9, Sugar 5.8, Protein 3.9

2 tomatoes
1 cup corn
1 tablespoon butter
1/4 teaspoon italian seasoning
1/4 teaspoon garlic, minced or 1/4 teaspoon garlic powder
1/2 teaspoon dried basil or 1 teaspoon fresh basil, chopped
salt & pepper
mozzarella cheese (optional)

CORN-STUFFED TOMATOES

From the 8/2009 edition of country living. Great no-cook summer recipe if using leftover rice. I reduced the olive oil to 1 tablespoon from 4. Easy to make, fresh tasting, quick and inexpensive too. You can also double the stuffing and eat the rest as a salad (without the tomato).

Provided by Kumquat the Cats fr

Categories     Corn

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13



Corn-Stuffed Tomatoes image

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.

1 3/4 cups fresh corn kernels (about 2 large ears, scraped off cob)
1 cup cooked jasmine rice, cooled to room temperature
1/2 avocado, chopped
1/2 cup orange peppers (about 1/2 small pepper) or 1/2 cup yellow pepper, chopped (about 1/2 small pepper)
1/4 cup red onion, chopped
1 tablespoon olive oil
3 tablespoons cilantro, chopped
1 1/2 tablespoons lemon juice
1/4 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon cumin (or more to taste)
1 garlic clove, minced (or more to taste)
6 medium vine tomatoes

CORN SALAD STUFFED TOMATOES

The lightly dressed salad and the colorful presentation in the tomato shell make this a great summer side dish that is sure to bring on the raves. The basil flavor is compatible with all the ingredients and the salad is especially tasty with a barbecue entrée.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8



Corn Salad Stuffed Tomatoes image

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.

Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 127mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

4 medium tomatoes
1 large ear sweet corn
1/4 cup chopped red onion
1/4 cup loosely packed fresh basil leaves, chopped
2 teaspoons olive oil
1-1/2 teaspoons balsamic or white wine vinegar
1/4 teaspoon garlic salt
1/4 teaspoon pepper

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