Tomatoes Stuffed With Corn Chili

Submitted by loof751

"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!"

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 6

ingredients

• 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

1. 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.
2. 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.
3. Spoon mixture into tomato shells. Top with bread crumbs.
4. Bake at 375 degrees for 10 minutes, until bread crumbs are toasted and tomatoes are softened.

Reviews

[Bergy]

What a treat this recipe is! I used Roma tomatoes and cut them lengthwise, panko crumbs and a whole Jalapeno for 2 tomatoes. The tomatoes are so attractive and would look lovely on a buffet table - The recipe can be used for Brunch, Lunch or Dinner. I served them for dinner with garlic spinach and a pork steak. Very nice colors on the plate

 

[Kiwi Kathy]

I am so pleased I picked this recipe to make for the Aussie / Kiwi Swap Sept 2012. Really, really tasty!! The jalapeno pepper adds just a lttle zing to which works superbly. I could only find small tomatoes so they were a bit fiddly to scoop out the insides. I halved the stuffing ingredients as well. A recipe that I can certainly recommend.<br/>Lol. Picked this recipe again for July 2013 and hadn't realised that I'd already made it. Served this time to station hands and construction workers on a station in the Pillbara. They were most impressed and there were none left, so that speaks volumes. This time I didn't have Jalapeno peppers on hand so simply added a few shakes of chilli flakes to give them a bit of a kick.

 

[weekend cooker]

I would never of thought of using corn for a stuffed tomato recipe, but OMG, what a nice tasting recipe :). The chopped jalopeno gave this some nice heat, and made for a nice dinner with some southwest cornbread. I did use corn from the cob, just took it off the cob. I did grill these, and a notefor anyone who does, grill these on low heat, after the charcoal, has that grayish color, and you have embers. They were grilled for 8 1/2 minutes as I did time these, covering the grill plate with some alum. foil. Great for the summer season. Made for Zaar Stars.

 

[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.

 

[Jonathan Melendez]

These tomatoes with the corn chili were delicious. Loved the concept and followed the recipe exactly. They were great with some grilled chicken!