Southwestern-Style Corn in Tomato Shells

15m
Prep Time
20m
Cook Time
35m
Ready In


"This is a fun presentation for a salad especially for a barbecue. You can make the filling ahead of time and then fill the tomatoes when you're ready to serve them."

Original is 8 servings

Nutritional

  • Serving Size: 1 (180.2 g)
  • Calories 106.2
  • Total Fat - 2.4 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 9.6 mg
  • Sodium - 546.7 mg
  • Total Carbohydrate - 18.9 g
  • Dietary Fiber - 3.9 g
  • Sugars - 2.5 g
  • Protein - 5.2 g
  • Calcium - 36.2 mg
  • Iron - 1.3 mg
  • Vitamin C - 15.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oven to 350ºF.

Step 2

Cut tomatoes in half.

Step 3

Hollow out tomato pulp to form 1/2-inch shells.

Step 4

Reserve pulp. Set aside.

Step 5

In 2-quart saucepan melt butter; stir in all remaining ingredients except olives, parsley and sour cream.

Step 6

Stir in reserved tomato pulp.

Step 7

Cook over medium heat, stirring occasionally, until heated through, 10-12 minutes.

Step 8

Stir in olives and parsley.

Step 9

Place tomato halves on ovenproof serving platter in a 13x9 pan.

Step 10

Fill each tomato half with about 1/2 cup corn mixture; spoon remaining corn around tomatoes. Bake 10 to 12 minutes or until tomato halves are heated through.

Step 11

Serve with sour cream.

Step 12

Microwave:

Step 13

Prepare tomatoes as directed above. Set aside.

Step 14

In 3-quart bowl melt butter on HIGH.

Step 15

Stir in all remaining ingredients except olives, parsley and sour cream.

Step 16

Stir in reserved tomato pulp.

Step 17

Cover; cook on HIGH, stirring after half the time, until heated through 6 to 8 minutes.

Step 18

Stir in olives and parsley.

Step 19

Place tomato halves on microwave-safe serving platter.

Step 20

Fill each tomato half with about 1/2 cup corn mixture; spoon remaining corn around tomatoes. Cover; microwave on HIGH until tomato halves are heated through, about 5 to 7 minutes.

Step 21

Serve with sour cream.

Tips


No special items needed.

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