Tomatoes Stuffed With Corn And Thyme – a delicious recipe with tomatoes, corn, thyme, onion, olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
First, slice the tops off the tomatoes and core them, reserving the liquid and some of the non-fibrous inner material. Liberally salt the interiors with sea salt, turn upside down and let dry on a paper towel.
2
While the tomatoes dry, slice the corn kernels off the cobs and gather into a large bowel (carefully picking out any corn hairs). Heat 2 tablespoons of the olive oil and saute the diced onion (or shallot or garlic) and then the corn until slightly tender but not mushy, adding the fresh thyme leaves and the reserved tomato liquid and inner material. DO NOT OVERCOOK. Total cooking time, approximately 4-5 mins.
3
Stuff the tomatoes with the corn mixture and top with grated parmesan cheese (or vegan parmesan substitute) and more fresh thyme. Drizzle with remaining olive oil and a little sea salt and bake at 350 degrees for 10-12 mins.
4
Serve.
234
kcal
Calories
14
g
Fat
23
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 large vine ripened tomatoes, 4 ears of fresh corn, Fresh thyme sprigs, 1 small onion (diced-- alternatively you could use 1 shallot or a garlic clove), and more.
Yes, Tomatoes Stuffed With Corn And Thyme falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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