Grilled Corn Stuffed Tomatoes

This recipe uses ingredients with a southwest flavor.

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

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 a grill safe 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, setting the tomatoes in a 9 in. x 13 in. baking pan or rimmed cookie sheet.

12 servings