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Corn-Stuffed Tomatoes with Wisconsin Muenster Cheese recipe

Corn-Stuffed Tomatoes with Muenster Cheese.

These tomato ‘cups’, filled with a tastymixture of shredded Muenster cheese, bacon, corn and fresh thyme,make a terrific side dish with great presentation.

Recipe: Corn-Stuffed Tomatoeswith Wisconsin Muenster Cheese

6 medium tomatoes
1 tablespoon butter
1/4 cup sliced green onions
1/3 cup diced green pepper
2 1/2 cups fresh corn kernels (4 to 5 ears), cut from the cob
2 tablespoons water
1 tablespoon fresh thyme leaves, or 1/4 teaspoon dried thyme
6 slices chopped cooked bacon
2 tablespoons mayonnaise
1 1/2 cups shredded Wisconsin Muenster cheese

  • Slice the tops from the tomatoes. Carefullyscoop out the pulp, leaving a shell. A serrated grapefruit spoonor melon baller works well for this. Turn the tomatoes upsidedown and drain on paper toweling.
  • Preheat oven to 400ºF (205ºC).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 over a medium heat about 3minutes. Add green pepper and saut 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 cornis tender, about 5 to 7 minutes.
  • Remove from heat. Stir in bacon piecesand mayonnaise.
  • Fill each tomato with 1/6 of the mixture.
  • Bake for 10 to15 minutes, until the tomatoesare almost cooked, but still hold their shape. Remove from ovenand top each tomato with 1/4 cup of the Muenster.
  • Bake 3 to 5 minutes, until the cheesemelts. Or, place the cheese-topped tomatoes under a hot broiler.Broil just until cheese melts and slightly browns.

    Makes 6 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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