I made this Rice and Corn Salad-Stuffed Tomatoes recipe in a sponsored collaboration with Sedano’s Festival of Savings. This post might contain affiliate links.
Summer is finally here, which means a festival of flavors on your table without spending hours in the kitchen. Take a look at these rice and corn salad-stuffed tomatoes. They are made with leftover rice and can be served as an appetizer, salad, or side dish.
A true feast for the senses; they are full of colors, flavors, and textures. I drizzled them with creamy mayo and cilantro sauce to get the wow factor. They just scream Miami summer is here!
Ingredients to stuff tomatoes
These rice and corn salad stuffed tomatoes are simply a salad served in tomato cups. Fresh produce to make these cuties include tomatoes on the vine, corn on the cob, red onion, jalapeño peppers, red bell peppers, garlic, limes, and cilantro. A true feast of colors and flavors!
Besides that, I got three products, all of them staples in my kitchen:
- Mahatma® Rice, America’s favorite rice. I simply love their Jasmine rice, but this time I chose white long rice to keep my recipe as Latin as possible.
- Country Crock® Plant-Based Olive Oil spread. This is the perfect addition while cooking my white rice.
- Hellmann’s® Mayonnaise, which now comes in a new 100% recycled plastic bottle.
Tips to Make the Best Salad-Stuffed Tomatoes
The following are my tips for making salad-stuffed tomatoes:
- Use leftover rice. Here is my recipe for fluffy white rice. Instead of oil, make it with Country Crock Plant Based Olive Oil spread.
- Choose round-shaped tomatoes; ripe but firm.
- Slice the tomatoes ⅓ inch from the top.
- Slice them again on the bottom so that they can stand.
- Scoop the tomatoes with a melon baller.
- Make the rice and corn salad by adding jalapeño, red bell pepper, and chopped cilantro, season with lime juice and salt, and let marinate in the refrigerator for at least 30 minutes before stuffing the tomatoes.
- Drizzle with the mayo-cilantro sauce at serving time.
Rice and Corn Salad-Stuffed Tomatoes Recipe
The following is my recipe. Thanks for subscribing to my YouTube channel and supporting the brands that make this blog possible.
Rice and Corn Salad-Stuffed Tomatoes
- 12 round-shaped tomatoes
- 1 cup leftover rice I used Mahatma Long Grain White Rice
- 1 cup corn kernels
- ⅓ cup red onion finely diced
- ¼ cup red bell pepper finely diced
- 4 tablespoons jalapeño pepper finely diced
- 1/3 cup fresh cilantro chopped
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- Sea salt
For the sauce
- 1 cup of Hellmann's Real Mayonnaise sea salt
- 2 garlic cloves peeled
- 1/2 jalapeño pepper seeded and deveined
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dry oregano
- 1/8 teaspoon all spice
- 2 tablespoons lime juice fresh
- In a bowl, combine all the ingredients for the salad but the tomatoes. Cover and refrigerate for at least 30 minutes.
- In the vase of a blender, add all the ingredients for the mayo-cilantro sauce and process until creamy and silky. Reserve.
- Slice tops off and bottom of the tomatoes.
- Core tomatoes and remove their interior flesh.
- Stuff the tomatoes with the salad. Keep them refrigerated until serving.
- Drizzle with mayo-cilantro sauce.
- The top and bottom slices of the tomatoes can be chopped and added to the salad.
- The pulp can be saved to make tomato sauce.
- The amount of mayo-cilantro sauce is more than what you need for this recipe. You can reduce the ingredient quantities but it may be hard to properly liquefy and get the creamy, silky texture.
- You can use this sauce to dip yuca fingers and tequeños in or to drizzle on seafood tacos, or simply as a dressing for green salads.
More delicious recipes with a Latin twist
Check other recipes I’ve made in collaboration with Sedano’s: