Roasted Corn and Basil Stuffed Tomatoes

Roasted Corn and Basil Stuffed Tomatoes

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 4


  • 4-6 Tomatoes
  • 1/2 Cup Cooked Brown Rice
  • 1/2 Cup Fresh Corn
  • 1 Clove Garlic
  • Basil Ribbons
  • Salt and Pepper To Taste
  • Grated Cheese Your favorite kind will work


  • Start by taking the husk off of your fresh corn. Using a knife, slice the kernels off of the cob. Wash and dry your kernels of corn.
  • Place corn in a sturdy non-stick or cast iron skillet over medium high heat with no oil or butter. Let sit for 3-4 minutes and stir. Repeat until corn gets nice and brown on the outside. Remove from heat and set aside.
  • Cut the tops of the tomatoes off and carefully scoop out the flesh, reserving the flesh in a separate bowl. Set whole tomatoes aside. Crush the tomato flesh with the back of a spoon or in a food processor until there are no large chunks. Don’t totally puree it – just chop/mash it up.
  • Combine the mashed tomato mixture, brown rice, basil, corn and garlic. Season with salt and pepper. Add a small handful of the shredded cheese, reserving some for topping. Stir it all together until well-mixed.
  • Preheat broiler. Stuff the whole tomatoes with the tomato, rice, and corn mixture until rounded on the top. Top with shredded cheese. Broil for 3-5 minutes or until cheese reaches desired melt level and tomatoes are heated through. A cupcake tin works great for holding your tomatoes as they broil!