Corn Stuffed Tomatoes
Brighten up your next meal with these irresistible Corn Stuffed Tomatoes, a dish that’s as visually stunning as it is delicious! Juicy, sun-ripened tomatoes are hollowed out to create a perfect edible vessel, then piled high with a savory stuffing of sweet, tender corn kernels, nutty Parmesan cheese, fresh parsley and basil, and a hint of garlic for an aromatic punch. With an optional sprinkle of breadcrumbs for added crunch, this quick and easy recipe comes together in just 35 minutes, making it ideal for summer dinners, party appetizers, or light lunches. Baked to perfection and brimming with garden-fresh flavors, these stuffed tomatoes are a wholesome, vegetarian delight that’s perfect for showcasing peak-season produce.
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Recipe Information
Ingredients
- 6 units large ripe tomatoes
- 1.5 cups fresh corn kernels (about 2 ears of corn)
- 0.5 cups grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cups bread crumbs (optional, for added texture)
Instructions
Preheat your oven to 375°F (190°C).
Wash the tomatoes thoroughly and pat them dry with a clean towel.
Using a knife, carefully cut off the tops of the tomatoes and set the tops aside. Scoop out the seeds and flesh from the inside of the tomatoes using a spoon, being careful not to pierce the sides. Reserve the flesh in a bowl for another recipe or discard.
Sprinkle the insides of the hollowed-out tomatoes lightly with a pinch of salt. Turn them upside down on a paper towel to drain any excess moisture while preparing the filling.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the fresh corn kernels to the skillet and cook for 3-4 minutes, stirring occasionally, until slightly tender.
Remove the skillet from heat and stir in the grated Parmesan cheese, chopped parsley, chopped basil, salt, and black pepper. If desired, also mix in the bread crumbs for a bit of extra texture.
Pat the inside of the tomatoes dry if any additional moisture has collected. Place the tomatoes upright in a baking dish.
Spoon the corn mixture into each tomato, packing it gently to fill them completely. Place the previously removed tops of the tomatoes back on if desired for presentation.
Bake the stuffed tomatoes in the preheated oven for 12-15 minutes, or until the tomatoes are tender and the filling is heated through.
Remove the tomatoes from the oven and let them cool for 2-3 minutes before serving. Garnish with additional chopped parsley or basil if desired.
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2164 mg | 94% | |
| Total Carbohydrate | 119.3 g | 43% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 43.2 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3469 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
