Southwestern-Style Corn in Tomato Shells

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.