Corn-Stuffed Tomatoes Recipe

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Hazel Holley of Samson, Alabama teams up canned corn with chopped green pepper and onion to create a fresh-tasting salad with light mayonnaise coating. The pretty mixture is especially appealing presented in a tomato shell.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings


  • 2 cans (7 ounces each) white or shoepeg corn, drained
  • 2 cans (7 ounces each) Mexicorn, drained
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 2 tablespoons fat-free mayonnaise
  • 1/8 teaspoon pepper
  • 8 medium tomatoes

Nutritional Facts

One serving equals 134 calories, 480 mg sodium, 0 cholesterol, 28 gm carbohydrate, 4 gm protein, 1 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 vegetable


  1. In a bowl, combine the first four ingredients. Combine mayonnaise and pepper; mix well. Pour over the corn mixture and toss to coat. Cut the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell (discard pulp). Spoon corn mixture into the tomatoes. Refrigerate until serving. Yield: 8 servings.
Originally published as Corn-Stuffed Tomatoes in Quick Cooking July/August 1998, p45

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Reviewed Oct. 26, 2014

"It was good to me and my 2 yr old but my 10 and 8 yr old didn't care for it. I added Creole seasoning and regular mayo. Also used only mexi corn because that's what I had on hand."

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