Thursday, May 24, 2012

Corn Stuffed Tomatoes

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!  


No comments:

Post a Comment