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Creamed Corn-Stuffed Tomatoes

Prep Time10 mins
Cook Time25 mins
Course: Side Dish
Cuisine: American, Southern
Keyword: creamed corn, stuffed tomatoes
Author: Virginia Willis


  • 6 medium tomatoes
  • 2 teaspoons pure olive oil
  • Scraped kernels from 4 ears fresh sweet corn (about 2 cups kernels)
  • 1 poblano chile, cored, seeded, and finely chopped
  • Coarse kosher salt and freshly ground black pepper
  • 3 tablespoons freshly grated Pecorino-Romano cheese
  • 1 teaspoon chopped fresh thyme, plus optional sprigs for garnish
  • ¼ cup crushed tortilla chips


  • Preheat the oven to 350°F. To form tomato shells, with a serrated knife, slice off the tops of the tomatoes and remove their cores. Using a melon baller or a spoon, scoop out the seeds and pulp of the tomatoes to create a shell, transferring the juices and pulp to a small bowl. Using your hands, squish the pulp and seeds until smooth but slightly chunky. Set aside.
  • Meanwhile, to make the filling, heat the oil in a large skillet over medium heat. Add the corn and poblano and season with salt and pepper. Cook, stirring occasionally, until the corn is tender, 8 to 10 minutes. Add the reserved tomato mixture and cook until it’s absorbed into the corn and the skillet is dry, stirring occasionally, about 3 minutes. Add the grated cheese and chopped thyme. Taste and adjust for seasoning with salt and pepper.
  • Arrange the tomato shells, cut-side up, in a small casserole dish. For each tomato shell, spoon in some filling (about 1/3 cup each, depending on the size of the tomato). Sprinkle over the crushed tortilla chips.
  • Bake the tomatoes until the filling is heated through, the tomato shells are tender, and the topping is golden brown, 20 to 25 minutes. Serve immediately.
  • Calories 124 Fat 4 g Carbs 20 g Fiber 4 g Protein 5 g