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Corn-Stuffed Tomatoes

Rated as 3.7 out of 5 Stars

"As a vegetarian I keep my eyes open for different recipes that are easy to make. I've had this one for years. Tomatoes are stuffed with a buttery corn mixture and baked. Perfect for summer and they make a brightly colored addition to any meal."
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Ingredients

40 m servings 157
Original recipe yields 10 servings (10 Servings)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a 12 cup muffin pan.
  2. Slice the tops off of the tomatoes, and scoop out the pulp and seeds. Place the pulp and seeds into a bowl, and stir in corn and melted butter. Season with salt and pepper. Spoon the corn mixture into each tomato until filled. Place tomatoes into the cups of the muffin pan.
  3. Bake for about 20 minutes in the preheated oven, or until heated through.

Nutrition Facts


Per Serving: 157 calories; 10.1 17.2 2.9 24 500 Full nutrition

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Reviews

Read all reviews 19
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a REALLY great side dish - I served them with chicken enchiladas and spanish rice. Based on some of the reviews, I did the following: *after scooping insides, I salted the tomato boat an...

Most helpful critical review

Good, but needed more zest. Next time I'll try using Corn with Jalapenos from this site.

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This is a REALLY great side dish - I served them with chicken enchiladas and spanish rice. Based on some of the reviews, I did the following: *after scooping insides, I salted the tomato boat an...

I used miniature muffin pans and set the tomatoes on each muffin hole. This kept the tomatoes in place and allowed for easy removal (since the tomatoes were too large to fit inside the muffin h...

We love this recipe!!!! One way to get rid of some of the watery-ness is to drain some of the liquid from the inside of the tomatoes. When scooping out the inside of the tomato, make sure to f...

I made the recipe as it is, and in the end was glad that I didn't add any herbs or spice: the gentle taste is quite balanced to my opinion, corn and butter go very well together, and the tomato ...

I loved it, it had great presentation, I added a few extra seasonings (as usual) and sprinkled cheese on top. It definately helped to let the tomatoes "drain" after cleaning them out and the I l...

This was really good. I changed a couple of things. I used fresh corn instead of canned and I think that really made the difference. Also, instead of using muffin cups you can cut a thin slic...

Good, but needed more zest. Next time I'll try using Corn with Jalapenos from this site.

These were just okay for us. I added some garlic and onion powders, but we still found these pretty bland. I think cumin would be a nice addition. Honestly, I think we would have liked these bet...

This is a good, solid basic if you need a side veggie dish and you have the ingredients on hand. I added oregano for extra flavor but it still didn't have the 'wow' factor I was hoping for. When...