Our Corn-Stuffed Tomatoes contain a variety of textures and flavors. The sweet corn balances the acidic tomatoes and the bread topping adds a fun and flavorful crunch.
To identify the freshest corn, inspect the silk strands on the cob. They should be pale and a little sticky.
Preheat oven to 400°.
Cut off tops of tomatoes; remove seeds and pulp with a spoon. Leave a 1/2-inch wall of flesh around inside of tomato so sides don’t collapse when baked (discard pulp or reserve for another use). Invert tomatoes on plate to drain briefly while preparing filling.
Blanch corn kernels in boiling water for 3 minutes; drain and cool.
Combine corn, bell pepper, mayonnaise, scallion, basil, lemon juice, sugar, salt, and cayenne in a medium bowl. Season inside of tomatoes with salt and black pepper, then fill with a generous 1/4 cup of corn filling (amount will vary depending on size of tomatoes). Arrange stuffed tomatoes in a baking dish.
Combine crumbs, oil, parsley, and zest in a small bowl; toss to combine. Cover each tomato with about 2 Tbsp. crumb mixture; pat into place. Bake tomatoes until topping is crisp, 15–20 minutes.
Serve with fresh meslcun.
Hollow out tomatoes with a small spoon. Take care not to break through the skin.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 4mg 1%
Sodium 123mg 5%
Carbs 29g 9%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.