Jalapeño Creamed Corn Stuffed Tomatoes

Like most, when the outside air turns warm (hello 💐 Spring!!) and our grill is always going, I love me some corn!  Not many vegetables go so well with grilled meats and BBQ!  However, to avoid the debacle that is shucking corn and/or soaking it, taking up room on our grill (we were also making racks of ribs, friends) and messy corn-on-the-cob eating faces..I decided for a different route!

Besides corn, cream and spice are my other two favorite food groups, so let us combine them shall we??  You may think, “oh, I’ve had creamed corn growing up.  I don’t like it.  Way too sweet.  Too gloopy.  No cans for me.”  Well, just try it my way, please!!  The corn here keeps its slight sweetness, but it also keeps its shape and crunch!  The cream doesn’t taste artificial and a slight heat from the jalapeño really brings life to this dish!  Jalapeños bring life to me, but that’s another blog post in the making….anyway, just try it would ya!

*ok, the tomatoes are optional, but they’re adorable, easy and healthy!  If you prefer just the jalapeño creamed corn, I don’t blame you one bit.  I “sampled” this far too often before I stuffed the roasted tomatoes for our meal.  

The Starting Lineup

  • 4-6 on the vine tomatoes 
  • 16oz frozen corn 
  • 1-2 jalapeños, minced (we like a bit of heat, so I used two and left seeds in!)
  • 1 8oz package cream cheese, softened and cubed
  • 4 Tbsp butter
  • 1 clove garlic, minced
  • 1/2 tsp cayenne pepper
  • 1 tbsp olive oil
  • Pinch of salt & pepper 
  • Milk, to thin at the end (about 1/2 cup)


Preheat your oven to 400 degrees and place a rack about 6″ under your broiler.  Also prepare a baking sheet with foil or parchment paper.

Rinse and pat dry your tomatoes.  Using a serrated knife, carefully cut off the tops of each tomato and set aside.  Now using a spoon, also carefully run along the inside and scoop out the seeds/juice.  *It may seem tough at first, you can use your knife to get things going, but it all scoops out together beautifully.  Sprinkle the insides of each tomato with a pinch of salt and ground pepper and set the cored tomatoes aside along with their “lids”.

Now, heat a medium sized skillet with 1 tbsp of oil over medium-high heat.  *I used my favorite, fabulous green chili infused oil from our local oil & vinegar market, 1890.  Sooooo good!  Pour the bag of corn straight into the hot skillet along with the minced jalapeño(s).  Toss around a bit till you really start to smell that roasting flavor, about 4-5 minutes, adding the garlic for the last 30 seconds.

Drop the temperature down to medium-low.  To the now heated through corn and peppers, add in the cubed cream cheese, butter, cayenne and salt & pepper.  Stir to combine and help melt.  

After it sits for a bit, prior to stuffing the tomatoes, I stir in a bit of milk to thin to your desired consistency.  It will come back and hold together, I promise.


*While the creamed corn is coming together, place the cored tomatoes onto your baking sheet and pop in the oven for a few minutes, allowing to soften and heat up.

Once combined, (and thoroughly sampled) remove the sheet of warmed tomatoes from the oven and scoop spoonfuls of the spicy, creamy corn straight in!  I like it overflowing!!  Top each filled tomato with its “lid” and place the baking sheet back into the oven and switch over to broil.  Now you can use low or high setting, but just watch closely!!  This just takes mere minutes, especially if on high!

Remove from oven and serve with ..oh I dunno…maybe a rack of ribs, roasted potatoes and cheddar biscuits!  We kind of liked that 😉 Enjoy!!

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