Corn Stuffed Tomatoes

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“This is such an attractive holiday dish. Lovely presentation. Parmesan on top browned tastes great but it detracts from the red, green and yellow colors. Looks good on a hot buffet”

Ingredients Nutrition

  • 5 medium tomatoes, cut in half across,seeds removed,hollowed out,set up side down on paper towells to drain
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk (skim is OK)
  • salt and pepper
  • 4 slices bacon, chopped,fried crisp and drained on paper towel
  • 12 cup green onion, finely chopped
  • 3 cups frozen corn, cooked and well drained (or use equivelent canned niblets well drained)


  1. Make a white sauce by melting the butter over low heat, add the flour stirring to make a roux, cook until it is smooth slowly add the milk stirring all the while (medium heat) until you havea thickened sauce about 2 minutes Remove from heat and add bacon, green onion and corn, season to taste.
  2. Fill each tomato half and place in a baking dish, cover with foil and bake in a 350F oven for apprx30 minutes.

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