Mozzarella Topped Tomatoes Stuffed with Corn

Mozzarella topped Tomatoes stuffed with corn

Tomatoes and corn go so well together – they’re really a match made in heaven and adding mozzarella and a little basil makes them super YUM! This is so simple to make and looks so pretty, too. Keep it in mind for a nice side dish for a dinner party; it will pair nicely with just about anything! What’s particularly nice is that you can prep it well ahead of time and just finish it at the last minute. How cool is that?!?

You might want to let it sit for a minute or so when you serve it. If you are plating the dinner, put that on first. As you know, tomatoes and cheese hold their heat for a long time and you certainly don’t want anyone to burn their tongue and not be able to enjoy the rest of the meal!

You can get creative with the filling – and the cheese, if you like. Add some chopped bell pepper to the corn, or a bit of cumin and chili powder to give it a touch of Tex-Mex; use cheddar instead of mozzarella or try any good melt-y cheese you like.

Let me know if you come up with any other great combinations….I’m always looking for new ideas to share.

Mozzarella Topped Tomatoes Stuffed with Corn

  • 4 medium tomatoes (I like the tomatoes on the vine best)
  • 4 ears of corn (or about 3-1/2 to 4 c frozen corn, defrosted)
  • Salt and pepper to taste
  • 1 tsp. unsalted butter, divided
  • 2  1 oz. slices reduced fat mozzarella cheese, cut in half or 4 slices from a ball of
  • Fresh mozzarella, about 1/4” thick
  • 2 – 3 fresh basil leaves, cut in chiffonade **

Cook the corn if you are using fresh ears (or frozen ears) and allow to cool enough to handle. Cut kernels from cob. You can save the “milk” or not. If using frozen corn off the cob, cook as directed and drain.

Preheat the broiler.

Cut the top off the tomatoes and discard. Scoop out the seeds and pulp but don’t cut into the sides of the shell. Chop the pulp from the tomatoes and add to the corn. Add salt and pepper to taste. Spoon the corn and tomato mixture evenly into each tomato shell and dot with a bit of the butter. Top with the slice of mozzarella.

Set each tomato into a broiler-pan and put in the broiler until the cheese melts and turns a golden brown and bubbly and the tomato softens. Serve topped with basil chiffonade.

** To make the chiffonade, roll several basil leaves up like a cigarette and slice. You will get long, thin, slices of basil to top the mozzarella. (You can chop a bit of basil and put it in with the corn and tomato pulp also if you wish.)

Makes 4.

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