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Corn Salad Stuffed Tomatoes

 Corn Salad Stuffed Tomatoes
The lightly dressed salad and the colorful presentation in the tomato shell make this a great summer side dish that is sure to bring on the raves. The basil flavor is compatible with all the ingredients and the salad is especially tasty with a barbecue entrée.
4 ServingsPrep: 20 min. + chilling


  • 4 medium tomatoes
  • 1 large ear sweet corn
  • 1/4 cup chopped red onion
  • 1/4 cup loosely packed fresh basil leaves, chopped
  • 2 teaspoons olive oil
  • 1-1/2 teaspoons balsamic or white wine vinegar
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper


  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving
  • 1/2-in. shells. Seed and chop enough of the pulp to equal 1 cup
  • (discard any remaining pulp or save for another use). Place chopped
  • tomato and tomato cups, inverted, on paper towels to drain.
  • In a large saucepan, cook corn in boiling water for 3-5 minutes or
  • until tender. Drain and immediately place corn in ice water; drain.
  • Cut corn off cob.
  • In a small bowl, combine the corn, chopped tomato, onion and basil.
  • In another bowl, whisk the oil, vinegar, garlic salt and pepper.
  • Pour over corn mixture and toss to coat. Cover and refrigerate for
  • 30 minutes. Spoon into tomato cups. Yield: 4 servings.
Nutritional Facts: 1 stuffed tomato equals 84 calories, 3 g fat (trace saturated fat), 0 cholesterol, 127 mg sodium,

2 of 2

Corn Salad Stuffed Tomatoes (continued)

Nutritional Facts: 14 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.