Wendy Cruse: Corn and Cojita Stuffed Tomatoes

Wendy Cruse: Corn-stuffed tomatoes


2 ears corn, cut off cob

1 tablespoon olive oil

Sauté corn in oil for about 5 minutes.

Remove from heat and pour in bowl.

4 cloves roasted garlic

1 green onion

1 tablespoon cilantro

2 tablespoons cojita cheese

Zest of 1/2 lemon

Zest of 1/2 orange

Salt and pepper

6 to 8 ripe tomatoes


Cut tomatoes in half and clean out seeds leaving a nice meaty shell.

Portion the corn mix into the tomatoes evenly.

Bake at 350 for about 8-10 minutes.

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