Tomatoes Stuffed with Corn Soufflé Recipe | Vegetarian Times Skip to main content

Tomatoes Stuffed with Corn Soufflé

These are much easier to make than a traditional soufflé and are delicious
served with a green salad and a slice of whole-grain bread. Choose firm,
ripe tomatoes that will sit flat, not tip over.



Ingredient Line: 
2 ½ cups fresh corn kernels (about 5 ears)
Ingredient Line: 
3 large eggs
Ingredient Line: 
¼ cup plus 1 Tbs. grated Parmesan cheese or soy Parmesan cheese
Ingredient Line: 
¼ cup finely chopped fresh basil


  1. Preheat oven to 400F. Spray 9x13-inch baking pan with cooking spray; set aside.
  2. Cut half inch off top of tomatoes. Scoop out centers of tomatoes, leaving shells intact. Lightly sprinkle insides of shells with salt. Place cut side down on paper towels; let drain 30 minutes.
  3. Put 1 1/2 cups corn, eggs and 1/4 cup Parmesan cheese in food processor or blender; purée until smooth. Pour into bowl, and stir in remaining corn and basil. Season to taste with salt and pepper.
  4. Set tomato shells, cut sides up, in baking dish. Fill each with corn mixture, and sprinkle with remaining Parmesan.
  5. Bake 45 minutes, or until filling is set and tops are browned and slightly puffed. Remove, and let cool about 5 minutes. Carefully transfer tomatoes to plates. Serve immediately.

Nutrition Information: 

12 g
Total Fat: 
8 g
Saturated Fat: 
2 g
28 g
165 mg
320 mg
5 g
9 g
Serves 4

Comments on this Recipe

This recipe is wonderful with the fall corn - sweet yet sophisticated and very easy. The basil is a wonderful addition - because it was so good in this recipe I added it to some corn chowder last week

soooo impressive.. to myself and others... yum!

This was pretty delicious but I think next time I will have to make sure that I coat all the walls of the tomato well because the top ended up super flavorful while the middle was lacking a bit. Delicious and super simple recipe though that I will definitely have another go at.

Very easy to follow and delicious! Thanks