Corn-Stuffed Tomatoes With Muenster Cheese

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 6 servings


  • 6 medium tomatoes
  • 1 tbsp. butter
  • 1/4 c. sliced green onions
  • 1/3 c. &nbsp;diced green pepper
  • 2-1/2 cups &nbsp;fresh corn kernels (4-5 ears), cut from the cob
  • 2 tablespoons water
  • 1 tbsp. fresh thyme leaves, or 1/4 tsp. dried thyme
  • 6 slices chopped cooked bacon
  • 2 tablespoons mayonnaise
  • 1-1/2 cups &nbsp;muenster cheese, shredded


  • Slice the tops from the tomatoes. Carefully scoop out the pulp, leaving a shell. A serrated grapefruit spoon or melon baller works well for this. Turn the tomatoes upside down and drain on paper toweling.
  • Preheat oven to 400&ordm; F. Lightly grease a pizza pan or other baking sheet. Set aside.
  • Heat the butter in a 9-or 10-inch skillet. Add green onions and saut&eacute; over a medium heat about 3 minutes. Add green pepper and saut&eacute; 2 to 3 minutes longer. Add the corn kernels, water and thyme. Bring to a boil. Cover and cook at a gentle boil until the corn is tender, about 5 to 7 minutes. Remove from heat. Stir in bacon pieces and mayonnaise. Fill each tomato with 1/6 of the mixture. Bake for 10 to 15 minutes, until the tomatoes are almost cooked, but still hold their shape. Remove from oven and top each tomato with 1/4 cup of the Muenster. Bake 3 to 5 minutes, until the cheese melts. Or, place the cheese-topped tomatoes under a hot broiler. Broil just until cheese melts and slightly browns.