Corn-Stuffed Tomatoes
Use our BakeBot Ai Chat for instant answers.
Why I Love This Recipe
Ingredients You'll Need
4 large beefsteak tomatoes
3 cups corn kernels, cut from 4 to 5 cooked cobs
1/3 cup minced onion
1/3 cup crumbled feta cheese
1 jalapeno, minced
1/4 cup roasted garlic mayonnaise
1/4 teaspoon chili powder
1 tablespoon lime juice
Salt and pepper to taste
Directions
Cut tomatoes in half crosswise and, with a melon baller or spoon, scoop out as much of the pulp as possible, leaving a 1/4-inch shell. Chop the tomato you scooped out and place it in a strainer to drain excess liquid. Set tomato shells aside.
In a medium bowl, combine the corn kernels, minced onion, feta cheese and minced jalapeno. Toss to mix. Add mayonnaise, chili powder and lime juice and stir till everything is coated evenly with dressing. Add one cup of the drained tomato pulp and toss again to mix.
Spoon corn mixture into tomato shells, dividing evenly between the eight halves. Chill for 30 minutes and serve
Questions, Comments & Reviews
introducing BakeBot, your ultimate sous chef!
Revolutionize your kitchen experience with AI-powered creativity. From crafting original recipes to tweaking your favorites, BakeBot's got your back. Seamlessly upload and share your culinary genius on BakeSpace. Elevate your cooking game today with BakeBot!
Make Your Own Cookbook
Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.
Learn More
