Southwestern-Style Corn in Tomato Shells |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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:
4 medium tomatoes |
1 tablespoon butter |
3 cups corn, cooked |
1 red onion, 1/2-inch strips |
1 cup chunky salsa |
1 teaspoon ground cumin |
1 tablespoon lime juice |
1/2 cup ripe olives, thinly sliced |
1/2 cup fresh parsley, chopped |
sour cream |
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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