Southwestern-Style Corn in Tomato Shells

• 4 medium tomatoes
• 1 tablespoon butter
• 3 cups corn, cooked
• 1 red onion, 1/2-inch strips
• 1 cup chunky salsa
• 1 teaspoon ground cumin
• 1 tablespoon lime juice
• 12 cup ripe olives, thinly sliced
• 12 cup fresh parsley, chopped
• sour cream

1. Heat oven to 350 degrees F.
2. Cut tomatoes in half.
3. Hollow out tomato pulp to form 1/2-inch shells.
4. Reserve pulp.
5. Set aside.
6. In 2-quart saucepan melt butter; stir in all remaining ingredients except olives, parsley and sour cream.
7. Stir in reserved tomato pulp.
8. Cook over medium heat, stirring occasionally, until heated through, 10-12 minutes.
9. Stir in olives and parsley.
10. Place tomato halves on ovenproof serving platter in a 13x9 pan.
11. Fill each tomato half with about 1/2 cup corn mixture; spoon remaining corn around tomatoes.
12. Bake 10 to 12 minutes or until tomato halves are heated through.
13. Serve with sour cream.
14. Microwave:.
15. Prepare tomatoes as directed above.
16. Set aside.
17. In 3-quart bowl melt butter on HIGH.
18. Stir in all remaining ingredients except olives, parsley and sour cream.
19. Stir in reserved tomato pulp.
20. Cover; cook on HIGH, stirring after half the time, until heated through 6 to 8 minutes.
21. Stir in olives and parsley.
22. Place tomato halves on microwave-safe serving platter.
23. Fill each tomato half with about 1/2 cup corn mixture; spoon remaining corn around tomatoes.
24. Cover; microwave on HIGH until tomato halves are heated through, about 5 to 7 minutes.
25. Serve with sour cream.

tomatoes, butter, corn, red onion, chunky salsa, ground cumin, lime juice, ripe olives, fresh parsley, sour cream

Taken from www.food.com/recipe/southwestern-style-corn-in-tomato-shells-249291 (may not work)