Corn-Filled Tomatoes

Home Cooking November 1994, p. 22

4 tomatoes

1 can Mexican-style corn

1 (1 ½-ounce) package potato chips, crushed very fine

Parmesan cheese

CRUNCH

Aldi's didn't have Mexicorn so I seasoned a can of sweet corn to mimic the flavor effect.

Cut tops off tomatoes. Save for salads. Hollow out tomatoes. Combine corn and potato chips; spoon into tomatoes. Top with Parmesan cheese. Microwave 4-5 minutes on HIGH. 

The recipe made a lot more filling than my tomatoes could hold.

Let stand 3 minutes.

And then you get these things!

My Rating: 3/5 "Points for creativity here, but not necessarily eatability. I don't know why the chips are in there - maybe to add salt? - but they get soggy when they're cooked with the corn. You have to slice the tomatoes to eat them, which is cumbersome. It doesn't taste bad, but I also don't think it's magical enough to warrant all the cooking effort. This is a show recipe rather than an eat recipe."