Cheesy Corn Stuffed Tomatoes
6 to 8 ripe, medium sized tomatoes
4 tablespoons butter, divided
1/4 cup finely diced onion
1/4 cup finely diced green pepper
21⁄2 cups fresh corn kernels
2 tablespoons water
1 tablespoon fresh thyme leaves, or 1/4 teaspoon dried thyme
6 slices bacon, cooked and crumbled
4 tablespoons mayonnaise
1 1⁄2 cups shredded Muenster or Monterey Jack cheese
3/4 cup fresh breadcrumbs
2 tablespoons fresh chopped Italian parsley
Slice the tops off the tomatoes. Carefully scoop out pulp, leaving a shell. Turn tomatoes upside down and drain on paper towels.
Preheat the oven to 400 degrees. Sauté onion and pepper in 1 tablespoon butter until soft. Add water, thyme and corn. Bring to a boil. Cover and cook for 2 to 3 minutes. Season with a little salt and pepper. Turn off heat and stir in bacon and mayonnaise.
Season the inside of each tomato with a little salt. Fill each tomato with some of the corn mixture. Melt remaining 3 tablespoons butter. In a small bowl, toss together crumbs, cheese, butter and parsley. Top each tomato with some of the crumb mixture. Bake tomatoes in a foil lined pan for 15 to 25 minutes.
You can also broil the tomatoes for a minute after they bake just to brown the tops a bit.