Corn and Edamame Stuffed Tomatoes (08.06.14)

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  • 1/3 cup olive oil, divided
  • 2 cups fresh corn kernels (3 large ears)
  • 1 cup edamame (soy beans)
  • 2 green onions, chopped
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove, grated
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon hot sauce
  • 3 large tomatoes, halved

Salt and Pepper, to taste


Sauté corn and edamame in 1 tablespoon of oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp-tender.


Whisk together lemon juice, next 3 ingredients, and remaining oil in a large bowl; stir in corn, edamame, salt and pepper. Scoop out seeds and insides of tomato halves. Serve corn and edamame mixture in the tomato halves.