Preheat the oven to 180 degrees C. Lightly grease the cups of a 12 cup muffin tray.
Slice the tops off of the tomatoes and scoop out the pulp and seeds. Place the pulp and seeds into a bowl then stir in corn and melted butter. Season with salt and pepper. Spoon the corn mixture into each tomato until filled. Place tomatoes into the cups of the muffin tray.
Bake for about 20 minutes in the preheated oven or until heated through.