Grilled Corn Stuffed Tomatoes

This recipe is easier to make than you might think, and it looks like you put in a ton of effort. Fresh, healthy and impressive.

Ingredients:

  • 3 1/2 cups (5 ears) fresh corn kernels
  • 2 cups cooked jasmine rice, cooled to room temperature
  • 1 avocado, chopped
  • 1/2 cup chopped yellow pepper
  • 1/2 cup chopped red onion
  • 8 tablespoons olive oil
  • 6 tablespoons chopped fresh cilantro
  • 2 cloves garlic
  • 4 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon ground cumin
  • 12 medium vine tomatoes

Grilling Instructions:

  • In a large bowl, toss all ingredients together, except tomatoes and set aside.
  • Slice the tops off of each tomato and scoop out the insides.
  • Fill each tomato with ½ cup corn-rice mixture and place into pan. Place sliced tops back on each tomato, if desired.
  • Grill tomatoes over indirect medium heat until the tomatoes are soft and filling is warm, about 10-15 minutes.

For indoor use: this recipe can be prepared in a 350°F oven following the same instructions, in a 9 in. x 13 in. baking pan or rimmed cookie sheet.

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