Roasted Corn and Basil Stuffed Tomatoes


  • ½ cup fresh sweet corn (canned works, but fresh is better)
  • 1 clove garlic, minced
  • a handful of fresh basil ribbons
  • salt and pepper to taste
  • grated cheese (I used Gouda)
  • 6-10 tomatoes (I used 6 medium/smallish ones)
  • ½ cup cooked brown rice

1. Wash and dry the 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. 2. Cut the tops of the tomatoes off and carefully s...

View full recipe at SpringPad


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