Southwestern-Style Corn in Tomato Shells
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INGREDIENTS 2 medium-ripe tomatoes
1/2 tablespoon butter
1/2 cup red onion, cut into 1/2-inch pieces
1/2 cup chunky style salsa
8-ounce package frozen whole kernel corn, thawed, drained
1/2 teaspoon cumin
1/2 tablespoon lime juice
1/4 cup sliced ripe olives
1/4 cup chopped fresh parsley
Dairy sour creamHeat oven to 350 degrees.
Cut tomatoes in half. Hollow out tomato pulp to form 1/2-inch shells; reserve pulp. Set aside.
In 2 quart saucepan melt butter over medium heat. Stir in remaining ingredients except olives, parsley, sour cream and tomatoes. Stir in reserved tomato pulp. Continue cooking, stirring occasionally, until heated through, about 10 to 12 minutes. Stir in olives and parsley.
Place tomato halves on oven-proof serving platter or in 13 x 9-inch baking pan. Fill each tomato half with about 1/2 cup corn mixture; spoon remaining mixture around tomatoes.
Bake 10 to 12 minutes or until tomato halves are heated through. Serve with sour cream.
NOTE - Tomato shells can be omitted; serve corn in serving dish.