Southwestern-Style Corn in Tomato Shells

Total Time
45mins
Prep 15 mins
Cook 30 mins

From Land O Lakes, I like to make this for company because they can be made ahead and have a nice colorful presentation. They can be made in the oven or microwave.

Ingredients Nutrition

Directions

  1. Heat oven to 350ºF.
  2. Cut tomatoes in half.
  3. Hollow out tomato pulp to form 1/2-inch shells.
  4. Reserve pulp.
  5. Set aside.
  6. In 2-quart saucepan melt butter; stir in all remaining ingredients except olives, parsley and sour cream.
  7. Stir in reserved tomato pulp.
  8. Cook over medium heat, stirring occasionally, until heated through, 10-12 minutes.
  9. Stir in olives and parsley.
  10. Place tomato halves on ovenproof serving platter in a 13x9 pan.
  11. Fill each tomato half with about 1/2 cup corn mixture; spoon remaining corn around tomatoes.
  12. Bake 10 to 12 minutes or until tomato halves are heated through.
  13. Serve with sour cream.
  14. Microwave:.
  15. Prepare tomatoes as directed above.
  16. Set aside.
  17. In 3-quart bowl melt butter on HIGH.
  18. Stir in all remaining ingredients except olives, parsley and sour cream.
  19. Stir in reserved tomato pulp.
  20. Cover; cook on HIGH, stirring after half the time, until heated through 6 to 8 minutes.
  21. Stir in olives and parsley.
  22. Place tomato halves on microwave-safe serving platter.
  23. Fill each tomato half with about 1/2 cup corn mixture; spoon remaining corn around tomatoes.
  24. Cover; microwave on HIGH until tomato halves are heated through, about 5 to 7 minutes.
  25. Serve with sour cream.

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