This recipe encompasses the 2 best things summer has to offer.....corn and tomatoes!
- 6 medium firm tomatoes
- 1 (12 oz) can Mexican style corn, drained
- 1/2 tsp garlic powder
- 1/2 cup seasoned croutons
- 2 tbl grated Parmesan cheese, plus additional for serving
- salt & pepper
This can be made in either the microwave for those really hot days or in the oven. To bake: preheat oven to 350 degrees. In a large mixing bowl combine all ingredients except tomatoes, set aside. Cut off 1/2 inch slice from the top of the tomato and scoop out the pulp leaving a 1/4 inch shell. Stuff each tomato with the corn mixture and arrange in a baking dish. Bake 15 minutes or until heated through. To microwave: cover with plastic wrap and cook on high for 6 minutes or until heated through. Serve with an extra sprinkle of Parmesan cheese!