An easy side dish with a fun presentation:
Tomato 'cups' filled with a buttery corn mixture and baked.
Corn-Stuffed Tomatoes
- 10 medium tomatoes
- 2 (14-ounce) cans sweet corn
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup melted butter
- Slice tops off tomatoes, scoop out pulp.
- Combine pulp in bowl with remaining ingredients.
- Stuff tomatoes with mixture.
- Place in greased muffin pan cups.
- Bake at 375°F (190°C) about 20
minutes.
Makes 10 servings.
Recipe provided courtesy
of The Canned Vegetable Council.
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