Best 9 Tomatoes Stuffed With Corn Chili Recipes

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"Tomatoes stuffed with Corn Chili" is an incredibly delicious, easy-to-make dish that is perfect for warm, summer days. With a mouthwatering blend of tangy tomatoes, savory corn chili filling, and a touch of melted cheese, these stuffed tomatoes are sure to satisfy your taste buds and leave you wanting more. The recipe is versatile and can be adapted to suit your preferences, allowing you to add or adjust ingredients as desired. So, if you are seeking a delightful and satisfying dish, let's explore the best recipe for "Tomatoes stuffed with Corn Chili".

Check out the recipes below so you can choose the best recipe for yourself!

TOMATOES STUFFED WITH RICE



Tomatoes Stuffed with Rice image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 cup Arborio rice (or other short-grain white rice)
6 ripe but firm large tomatoes
4 tablespoons olive oil, plus extra for drizzling
Salt and freshly ground black pepper
1 garlic clove, minced
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh Italian parsley leaves
1/4 cup grated Parmesan

Steps:

  • Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.
  • Preheat the oven to 350 degrees F.
  • Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
  • Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.
  • Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
  • Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.

TOMATOES STUFFED WITH CORN CHILI



Tomatoes Stuffed With Corn Chili image

From an August 1996 issue of Woman's Day magazine, this is from one of the clippings I found while helping my mom clean out a kitchen closet. This is outstanding with the summer's fresh veggies and a great dish for any bbq!

Provided by loof751

Categories     Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

6 ripe tomatoes
1 tablespoon butter
2 garlic cloves
3 cups corn kernels (fresh is best, frozen is ok)
1/2 red bell pepper
1 medium jalapeno pepper
1/4 teaspoon salt
1 tablespoon dry breadcrumbs

Steps:

  • Cut 1/2 inch off the tops of the tomatoes and scoop out the flesh, leaving a shell. Mince the garlic. Chop the red pepper. Seed and mince the jalapeno.
  • Melt butter in a medium skillet over medium heat. Add garlic and cook until softened. Add corn, red bell pepper, jalapeno, and salt. Cook, stirring occasionally, until heated through.
  • Spoon mixture into tomato shells. Top with bread crumbs.
  • Bake at 375 degrees for 10 minutes, until bread crumbs are toasted and tomatoes are softened.

KASHA STUFFED TOMATOES WITH ROMESCO SAUCE



Kasha Stuffed Tomatoes with Romesco Sauce image

Tomatoes stuffed with kasha and corn, topped with a delicious Romesco sauce. I guarantee you won't miss the meat in this dish! Garnish with cilantro.

Provided by Amber411

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h1m

Yield 6

Number Of Ingredients 21

6 large beefsteak tomatoes
1 tablespoon olive oil
1 pinch salt and ground black pepper to taste
1 cup kasha (roasted buckwheat groats)
2 eggs, lightly beaten
1 tablespoon olive oil
½ large red onion, diced
1 teaspoon minced garlic
2 cups vegetable broth
2 ears fresh corn, kernels cut off
1 tablespoon chili powder, or more to taste
1 tablespoon ground cumin, or more to taste
1 cup shredded Monterey Jack cheese, divided
¼ cup toasted almonds
1 slice sandwich bread, toasted
1 (12 ounce) jar roasted red peppers
2 tablespoons extra-virgin olive oil
1 ½ tablespoons sherry vinegar
1 large clove garlic, minced
½ teaspoon sea salt
¼ teaspoon cayenne pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut tops off tomatoes and scoop out the core and flesh with a spoon, being careful not to puncture the skin. Reserve 1/2 cup of tomato flesh in a bowl.
  • Brush tomatoes with 1 tablespoon olive oil; season with salt and pepper. Arrange tomatoes on a baking sheet.
  • Bake in the preheated oven until softened, about 6 minutes. Pour out any juices that collected in the tomatoes.
  • Mix kasha and eggs together in a bowl.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and 1 clove garlic; cook and stir until onion is translucent, about 5 minutes. Pour in kasha mixture; cook over medium-high heat, stirring constantly, until kernels separate and look dry, 1 to 2 minutes.
  • Pour vegetable broth into the skillet. Reduce heat; cover and cook until kasha is tender and broth is absorbed, 7 to 10 minutes. Stir in corn, chili powder, cumin, salt, and pepper. Remove from heat and stir in about 1/2 cup Monterey Jack cheese.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Spoon kasha mixture into the tomatoes. Sprinkle remaining 1/2 cup Monterey Jack cheese on top.
  • Broil tomatoes in the preheated oven until cheese has melted, 2 to 3 minutes.
  • Combine almonds and toasted bread in a food processor; process until finely ground. Add reserved tomato flesh, roasted red peppers, 2 tablespoons olive oil, sherry vinegar, 1 clove garlic, sea salt, and cayenne pepper; process until smooth. Spoon sauce over tomatoes.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 44.3 g, Cholesterol 71.3 mg, Fat 21.7 g, Fiber 8.1 g, Protein 15.4 g, SaturatedFat 6 g, Sodium 712.3 mg, Sugar 9.7 g

STUFFED TOMATOES WITH CHORIZO AND CORNBREAD



Stuffed Tomatoes with Chorizo and Cornbread image

Vine-ripened tomatoes filled with sausage and corn bread taste out of this world. They're terrific as a first course or partnered with grilled meat or shrimp. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 cup yellow cornmeal
3/4 teaspoon kosher salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 large eggs
3/4 cup buttermilk
4 teaspoons canola oil
TOMATOES:
6 large tomatoes
1-1/2 teaspoons kosher salt
5 ounces uncooked chorizo or bulk Italian sausage
1 medium onion, chopped
1 medium sweet orange or red pepper, finely chopped
1/3 cup minced fresh cilantro
3/4 teaspoon ground cumin
3 large eggs, lightly beaten

Steps:

  • In a large bowl, combine the cornmeal, salt, baking powder and baking soda. In another bowl, whisk eggs and buttermilk., Place oil in an 8-in. ovenproof skillet; heat skillet in a 450° oven for 3 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened., Carefully swirl the oil in the skillet to coat the sides and bottom of pan; add batter. Bake at 450° for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool completely., Place cornbread into a food processor; cover and process until coarse crumbs form. Set aside., Cut a 1/4-in. slice off the top of each tomato; with a spoon or melon baller, hollow out each tomato, leaving a 1/2-in. shell. Discard pulp. Sprinkle salt into each tomato; place upside down on paper towel for 10 minutes to drain., Crumble chorizo into a large skillet; add onion and pepper. Cook over medium heat for 6-8 minutes or until meat is fully cooked; drain. Cool slightly., In a large bowl, combine the cornbread crumbs, chorizo mixture, cilantro and cumin; stir in eggs. Place tomatoes in an greased 13x9-in. baking dish. Spoon cornbread mixture into each tomato, mounding in the center., Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean and the tops are golden brown.

Nutrition Facts : Calories 395 calories, Fat 22g fat (7g saturated fat), Cholesterol 215mg cholesterol, Sodium 1396mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 20g protein.

CORN CHILI



Corn Chili image

This recipe is one that I have made several times now. It is very tasty and nutritious. It is a little spicy. Can serve with corn bread or over pasta topped with Cheddar cheese.

Provided by BECCAM

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 35m

Yield 6

Number Of Ingredients 14

2 tablespoons vegetable oil
1 onion, diced
1 teaspoon ground cayenne pepper
2 teaspoons dried oregano
1 pound frozen corn kernels
2 (14.5 ounce) cans Mexican-style stewed tomatoes
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
2 teaspoons chicken bouillon granules
1 cup water
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups tomato sauce
2 tablespoons tomato paste

Steps:

  • In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.

Nutrition Facts : Calories 391.3 calories, Carbohydrate 70.9 g, Fat 6.6 g, Fiber 19.5 g, Protein 18.7 g, SaturatedFat 1 g, Sodium 1309.5 mg, Sugar 11.8 g

SIMPLE CORN STUFFED TOMATOES



Simple Corn Stuffed Tomatoes image

Something I threw together when I was given some fresh tomatoes out of a neighbor's garden. Delicious! If you bake this, put the tomatoes over a muffin pan so they can drain into the muffin cups, or they'll be very watery. We prefer the corn hot but the tomato crisp and raw. This recipe can be easily made vegan by subbing margarine for butter or leaving it out altogether, and skipping the cheese.

Provided by JeannaLW

Categories     Corn

Time 5m

Yield 4 tomato halves, 2 serving(s)

Number Of Ingredients 8

2 tomatoes
1 cup corn
1 tablespoon butter
1/4 teaspoon italian seasoning
1/4 teaspoon garlic, minced or 1/4 teaspoon garlic powder
1/2 teaspoon dried basil or 1 teaspoon fresh basil, chopped
salt & pepper
mozzarella cheese (optional)

Steps:

  • Cut tomatoes in half, then scoop out seeds so you are left with tomato "boats" -- don't scrape the meat off the sides.
  • Salt the insides of the tomato boats, then set cut side down to drain on a plate or paper towels.
  • In a bowl, place the corn, butter, garlic, and Italian seasoning. Salt & pepper to taste.
  • Place bowl in microwave for about two minutes, until corn is hot and butter is melted. Stir well.
  • Turn tomato boats right side up, and fill with corn mixture. Top with basil and, if desired, a bit of shredded Mozzarella cheese.
  • Serve, OR, bake at 375 degrees for about 20 minutes before serving.

Nutrition Facts : Calories 162.6, Fat 7.1, SaturatedFat 3.9, Cholesterol 15.3, Sodium 61.1, Carbohydrate 25.6, Fiber 3.9, Sugar 5.8, Protein 3.9

CHEESY CORN-STUFFED TOMATOES



Cheesy Corn-Stuffed Tomatoes image

My husband and I look forward to this easy, fresh-tasting side dish in summer when tomatoes are at their best. I love to invite friends over for dinner and serve these colorful tomatoes. -Mrs. Patrick Dore, Burlington, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 9

6 large tomatoes
1/2 teaspoon salt, optional
1/2 cup plain or seasoned bread crumbs
2 cups frozen corn, thawed
2 tablespoons each chopped green pepper, celery and onion
2 tablespoons half-and-half cream
1 tablespoon butter, melted
2 tablespoons shredded part-skim mozzarella cheese
1/4 cup water

Steps:

  • Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain. , Combine the bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into tomatoes. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender.

Nutrition Facts :

TOMATOES STUFFED WITH GRILLED CORN SALAD



Tomatoes Stuffed with Grilled Corn Salad image

Beefsteak tomatoes are very meaty, and their size makes them perfect for stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 8

3 ears corn, with husks
4 beefsteak tomatoes
1 tablespoon olive oil, plus more for grates
1/2 cup chopped scallions
1/2 cup crumbled soft goat cheese
1 tablespoon white-wine vinegar
Coarse salt and ground pepper
3 slices cooked bacon, crumbled (optional)

Steps:

  • Pull back corn husks, leaving them attached at base of ear. Remove and discard silk; pull husks back over corn. Place ears in large bowl; cover with cold water. Let soak 10 minutes.
  • Meanwhile, cut off and discard top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds; discard. With a melon baller, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.
  • Heat grill to high; lightly oil grates. Drain corn; arrange ears on grill. Cover and cook, turning occasionally with tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and cut kernels off cob; transfer to bowl with tomatoes.
  • Add scallions, all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.

STUFFED TOMATOES WITH GRILLED CORN SALAD



Stuffed Tomatoes with Grilled Corn Salad image

Categories     Salad     Tomato     Side     Vegetarian     Goat Cheese     Corn     Summer     Grill/Barbecue     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

2 large ears of corn, husked
1 large red bell pepper
4 large beefsteak tomatoes (each about 9 to 10 ounces)
1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
1 garlic clove, pressed
2 tablespoons chopped shallot
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons minced seeded jalapeño chili
1/2 cup crumbled soft fresh goat cheese (about 2 ounces)

Steps:

  • Lightly oil grill racks. Prepare barbecue (medium-high heat). Grill corn and bell pepper until corn is tender and beginning to brown in spots and pepper is blackened, turning occasionally, about 12 minutes for corn and 15 minutes for pepper. Enclose pepper in paper bag 10 minutes. Peel, seed, and chop pepper; place in large bowl. Cool corn, then cut kernels off cobs; add to bowl with pepper.
  • Cut tomatoes crosswise in half. Using melon baller or small spoon, scoop center of tomatoes into small bowl, leaving shell. Sprinkle inside of tomato shells lightly with salt; place cut side down on paper towels and let drain 30 minutes. Discard tomato seeds and juices in bowl; coarsely chop tomato solids and add to corn mixture.
  • Whisk oil, lime juice, lime peel, and garlic in small bowl to blend. Add to corn mixture. Mix in shallot, cilantro, and jalapeño. Season with salt and pepper. Spoon corn salad into tomato shells. (Can be made 4 hours ahead. Cover and chill.) Sprinkle cheese over and serve.

Tips:

  • Choose ripe, firm tomatoes for stuffing. Roma or plum tomatoes work well.
  • Use a sharp knife to core the tomatoes. This will make it easier to stuff them.
  • If you don't have a corn on the cob, you can use frozen or canned corn kernels.
  • Feel free to add other vegetables to the stuffing, such as black beans, zucchini, or bell peppers.
  • Top the stuffed tomatoes with shredded cheese before baking. This will help them to brown and crispy.
  • Serve the stuffed tomatoes with your favorite dipping sauce or salsa.

Conclusion:

Stuffed tomatoes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be customized to suit your own taste. So next time you're looking for a new and exciting way to enjoy tomatoes, give stuffed tomatoes a try!

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