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Corn-Stuffed Tomatoes
  medium-sized tomatoes
2 cups
  fresh corn kernels
1/4 cup
  red bell pepper (diced)
3 tbsp
3 tbsp
  scallions (minced)
3 tbsp
  fresh basil (chopped)
1 tbsp
  fresh lime juice
1 tbsp
  granulated sugar
1 tbsp
  cayenne pepper
1 1/2 tsp
  kosher salt
1 1/2 tsp
  fresh cracked pepper
1/2 cup
  bread crumbs
1 tbsp
  olive oil
1 tbsp
  fresh parsley (chopped)
  lemon (zested)
2 cups
  fresh mesclum
  Frist start by preheating your oven to 400 degrees. Then cut off the tops of the tomatoes remove seeds and pulp with a spoon. Leave about 1/2 inch wall of flesh around inside of tomato so the sides don't collapse when baked. Invert tomatoes on plate to drain briefly while preparing filling.
Then blanch corn kernels in boiling water for 3 minutes. Drain and cool.In a medium bowl add corn and the next 7 ingredients mixing well. Season the inside of the tomato with salt and pepper. Then fill with a generous 1/4 cup of the corn filling. Arrange stuffed tomatoes in a baking dish. To finish this dish mix bread crumbs and olive oil together. Add lemon zest and parsley. Cover the top of each tomato with 2 tbsp of the crumb mixture. Bake the tomatoes until topping is crisp about 20 minutes.
  Chef Notes:
  Serve on bed of fresh meslcum or any other fresh salad greens. Make sure when hollowing the tomatoes not to take out to much flesh. It's important to have that good tomato flavor. The corn and tomatoes are the perfect match anytime of the year.
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Music City Catering - 1334 Seymour Drive, Pleasant View, Tn, 37416 - 615.347.0242