Recipe by loof
From an August 1996 issue of Woman's Day magazine, this is from one of the clippings I found while helping my mom clean out a kitchen closet. This is outstanding with the summer's fresh veggies and a great dish for any bbq!
Top Review by Peter J
Yum! The initial sautee helped blend the flavours well and it had nice amount of tang without anything being overpowered. I cooked in an oven as recommended but think it would also be great prepared in advance and grilled on a BBQ, especially for summer served at room temperature.
- 6 ripe tomatoes
- 1 tablespoon butter
- 2 garlic cloves
- 3 cups corn kernels (fresh is best, frozen is ok)
- 1⁄2 red bell pepper
- 1 medium jalapeno pepper
- 1⁄4 teaspoon salt
- 1 tablespoon dry breadcrumbs
Directions See How It's Made
- Cut 1/2 inch off the tops of the tomatoes and scoop out the flesh, leaving a shell. Mince the garlic. Chop the red pepper. Seed and mince the jalapeno.
- Melt butter in a medium skillet over medium heat. Add garlic and cook until softened. Add corn, red bell pepper, jalapeno, and salt. Cook, stirring occasionally, until heated through.
- Spoon mixture into tomato shells. Top with bread crumbs.
- Bake at 375 degrees for 10 minutes, until bread crumbs are toasted and tomatoes are softened.