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.


  • 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.

View the original post here.

Check your state and local codes before starting any project. Follow all safety precautions. Every effort has been made to ensure the accuracy and safety of this information. Neither Westlake nor any contributor can be held responsible for damages or injuries resulting from the use of the information in this document.

What's on Sale

What's on Sale

Find out what's on sale at your local Westlake.

See Ads & Specials »

Panel of Pros

Panel of Pros

Get helpful advice and tips from our panel of pros.