Recipe: Mici’s Creamy Corn Filled Tomatoes

This recipe comes from my sister’s repertoire. Although I am the one who went to culinary school, she’s the one who cooks with a passion, religiously and deliciously.

Her latest culinary motivation is online cooking competitions and networks where you simply enter recipes onto different webpages and if yours is chosen, you could win thousands of dollars. Sounds better than playing the lottery. Plus, you end up feeding your loved ones  along the way with all the recipe testing!

So here we have one of six recipes that she’s entered into the Philly cream cheese page so far. It looks and tastes great – worthy of at least a few thousand if you ask me.

Creamy Corn Filled Tomatoes

Serves 4

  • 4 tomatoes, rinsed, seeded and cored
  • 2 tablespoons butter
  • 10 ounce bag frozen corn, thawed and drained
  • 1/4 cup chopped onion
  • 8 ounces cream cheese
  • 3 tablespoons seeded and finely chopped jalapeño
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons chopped parsley


  1. Preheat oven to 350º
  2. Slice off stem ends. Remove seeds and gently scoop out pulp.
  3. Sprinkle the cored and seeded tomatoes with salt and place upside down to drain about 10 minutes.
  4. Melt butter in a small saucepan over medium heat. Add onion and cook until translucent. Lower heat to low and add cream cheese; stir until melted. Add salt and pepper to taste.
  5. Combine cheese mixture with corn and jalapeño; spoon into tomato shells.
  6. Sprinkle parmesan and parsley on top
  7. Place in a greased baking dish and bake uncovered 25 minutes or until heated through.

About Diana Holguin

Bilingual voice talent and lover of food. Wayward Fork is where both worlds collide.
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2 Responses to Recipe: Mici’s Creamy Corn Filled Tomatoes

  1. ekamati108 says:

    Great post! Great picture. Shouldn’t I be forcing myself to comment in Spanish? Fascinating that you went to school and she is the one cooking, although your pear dessert was fabulous last night, so you are out there, you get credit for that, and this fabulous blog. Look forward to hearing from Bogota eats and drinks on Monday:)

  2. Mici says:

    Thank you for the post and the nice intro…. Looks like you are posting more often – will be visiting again. BTW I just cook ordinary, everyday things – when you do cook, especially pastry it is gourmet and fancy AND hard, and time-consuming…etc. 🙂 love mici

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