Corn Pudding Stuffed Tomatoes

Summer corn and tomatoes

Ears of corn bend from the stalk and tomatoes ripen as these hazy, hot summer days leave us languishing. Usually foods that come into season at the same time pair well together. Early peas and mint, apples and pumpkin, and, of course, corn and tomatoes. Each year we eagerly wait for those first field fresh golden ears to steam and lavish with butter. The same goes for the juicy, warm, just picked ripe tomatoes. We want them simple—sliced, maybe with a pinch of salt, and some hot buttered toast. Corn and tomatoes, perfect companions, are the backbone of many a summer supper.

A couple weeks into the bounty, I start to get corned out.  I can’t resist buying corn in the farmers market, but I’m ready to take it to another level. As a kid, although we had more corn from the garden than we could keep up with and a seemingly endless supply in the freezer, an occasional can of creamed corn was a treat. So as I’m looking at a couple ears of corn, I think why not make my own creamed corn. I’ll then turn it into a corn pudding and bake it in a tomato shell. It will be pretty, a bright red soft tomato shell filled with corn custard.  Easy to eat, old-fashioned flavor, I could have seen something like this on my grandmother’s table. For now it makes an appealing first course or a side dish for a summer meal. Served on a bed of wilted spinach, or butter braised cut fresh corn and halved cherry tomatoes, it’s a light lunch.

Each of those tiny kernels of ripe corn is filled with natural corn cream. Creamed corn was once such a farmhouse staple that a corn cutter for creaming was a common kitchen utensil. Wicked metal spikes on a wooden board in front of an opening allowed the cob to be pushed along and stripped of its cream. Next the back of a paring knife scraped the kernel sliced ear to retrieve more of the rich juice. Warmed in a nugget of butter, corn cream thickens into delicate pillows somewhat like soft scrambled egg. Creamed corn makes its way into fritters, crepes and even ice cream. This delicate sweetness stands out as a perennial favorite.

Corn Pudding Stuffed Tomatoes

 3 medium ripe tomatoes

2-3 ears fresh corn

1 tablespoon butter

2 oz. cream (1/4 cup)

salt, freshly grated nutmeg

½ teaspoon Sriracha or other hot sauce (optional)

3 basil leaves (optional)

3 tablespoons grated white cheddar or Swiss cheese

Hollow the tomatoes as if mini pumpkins, sprinkle with salt and place upside down to drain.

tomato shells

Shuck the corn; rub off the silks. Using a grater over a bowl, strip off the tops of the corn kernels. Next use the back of a paring knife to scrape the corn cream from the cobs. You should gather one generous cup of scraped corn.

cut and scraped corn

Melt the tablespoon of butter in a small saucepan; add the corn and cook stirring gently until the corn warms and thickens. Preheat the oven to 350°or 325° convection bake.

cooked corn

Using a teaspoon, carefully scrape any loose tomato flesh from the drained tomato shells.  Place each shell in a lightly oiled ramekin, custard cup or cupcake tin.

Baaked stuffed tomatoes

Beat the egg well with a fork in a small bowl; stir in the cream, the corn, salt, a bit of nutmeg and optional hot sauce. Taste for seasoning. Place a basil leaf in each tomato and divide the corn custard among the prepared tomato shells. Sprinkle cheese over the top of each. Place the cups on a small sheet pan and bake for 30-35 minutes or until puffed and firm. Allow the stuffed tomatoes to cool briefly before removing from baking cups, using a small silicone spatula. There will be delicious cooking juice left in the cups. This may be poured around the tomatoes or added to the wilted spinach. Serve the warm stuffed tomatoes on wilted spinach or chard or over butter braised cut corn and halved cherry tomatoes. Garnish with fresh basil or parsley. 3 servings.

ready to serve