Corn-Stuffed Tomatoes

An easy side dish with a fun presentation. Tomato 'cups' are filled with a buttery corn mixture and baked. For added nutrition and flavor, add some shredded cheddar or Monterey Jack cheese to the stuffing.

Recipe Ingredients:

10 medium tomatoes
2 (14-ounce) cans sweet corn, drained
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup melted butter

Cooking Directions:

1. Slice tops off tomatoes, scoop out pulp.
2. Combine pulp in bowl with remaining ingredients.
3. Stuff tomatoes with mixture.
4. Place in greased muffin pan cups.
5. Bake in a preheated oven at 375°F (190°C) about 20 minutes.

Makes 10 servings.

Recipe provided courtesy of The Canned Vegetable Council.