The Absolute Best Roasted Corn and Basil Stuffed Tomatoes

There’s a moment near the end of summer when my kitchen counter is overflowing. Bright red tomatoes, fresh from the garden or farmers market, sit next to ears of sweet corn. It’s a beautiful problem to have! For years, I searched for the perfect recipe to celebrate these flavors together. That search ended when I created these Roasted Corn and Basil Stuffed Tomatoes. This dish is summer in every single bite. We’re talking juicy, ripe tomatoes filled with a savory mix of smoky roasted corn, fresh basil, cheesy breadcrumbs, and a hint of garlic. They bake until tender and bubbly, filling your home with the most incredible aroma. Trust me, this recipe is a keeper. Let’s get you into the kitchen and make something amazing.

Quick Recipe

• Preparation Time: 25M
• Cooking Time: 25M
• Total Time: 50M
• Type of dish: Side Dish, Appetizer, Light Main Course
• Cuisine: American
• Recipe Yield: 4 Servings
• Calories: Approximately 220 kcal per serving

Why This Recipe Is a Winner

Key Takeaway	Description
Packed with Flavor	Roasting the corn brings out a deep, smoky sweetness that perfectly complements the fresh tomatoes and basil.
Simple to Make	With clear, easy steps, this impressive-looking dish is surprisingly simple for any home cook to master.
Perfectly Versatile	Serve it as an elegant appetizer, a vibrant summer side dish, or a light and healthy main course.
Crowd-Pleasing	I’ve never served these without someone asking for the recipe. They are a guaranteed hit at any gathering!

Why You’ll Absolutely Love These Stuffed Tomatoes

Beyond being delicious, this recipe for Roasted Corn and Basil Stuffed Tomatoes is a true celebration of simple, fresh ingredients. It’s one of those dishes that looks fancy but is secretly very straightforward. You get to practice a few basic kitchen skills, like hollowing out tomatoes and creating a balanced filling.

The magic is in the combination of textures and flavors. You have the soft, baked tomato shell holding a filling that’s creamy from the cheese, crunchy from the breadcrumbs, and bursting with the sweet pop of roasted corn. It’s a wonderful healthy tomato recipe that feels indulgent.

The Ingredients You’ll Need

Gathering your ingredients is the first step to success. Here’s what you’ll need. I recommend using the freshest produce you can find for the best flavor.

• Tomatoes: Look for 4 large, ripe but firm tomatoes. Beefsteak or similar large, round varieties work best because they have sturdy walls that hold up to stuffing and baking.
• Corn: Two ears of fresh corn are ideal. The sweetness of fresh-off-the-cob corn is unbeatable.
• Panko Breadcrumbs: These Japanese-style breadcrumbs are lighter and flakier than regular breadcrumbs, which gives our topping a superior crunch.
• Parmesan Cheese: Freshly grated, please! It melts better and has a much richer, nuttier flavor than the pre-shredded kind.
• Fresh Basil: This is non-negotiable! The fresh, peppery aroma of basil is a key part of the flavor profile.
• Garlic: A couple of cloves, minced, add that savory depth we all love.
• Olive Oil: A good quality extra-virgin olive oil for roasting and mixing.
• Salt and Pepper: To season and bring all the flavors together.

Essential Kitchen Tools

You don’t need any fancy equipment for this recipe. Here are the basics:

• Baking Sheet
• Sharp Knife
• Cutting Board
• Mixing Bowl
• Spoon or Melon Baller
• Small Baking Dish

Let’s Get Cooking: Step-by-Step Instructions

Making these easy stuffed tomatoes is a simple process. I’ll walk you through each step. Just follow along, and you’ll do great!

Step 1: Prep Your Tomatoes

• First, let’s get our tomato shells ready. Slice off the top 1/4 inch of each tomato and set the tops aside. Using a small spoon or a melon baller, carefully scoop out the pulp and seeds, leaving a sturdy wall about 1/4 to 1/2 inch thick. Be gentle so you don’t poke a hole through the bottom!
• Here’s a crucial tip I learned over the years: lightly salt the inside of each tomato shell and turn them upside down on a wire rack or paper towel-lined plate. Let them sit for about 20-30 minutes. Why? This draws out excess water, which prevents the final dish from becoming soggy. It’s a small step that makes a huge difference.

Step 2: Roast the Corn to Perfection

• While the tomatoes are draining, it’s time to roast the corn. You can do this on the grill or in the oven. I prefer the oven for its consistency.
• Preheat your oven to 400°F (200°C). Shuck the corn and remove the silks. Lightly brush the cobs with olive oil and sprinkle with salt and pepper. Place them on a baking sheet and roast for 20-25 minutes, turning halfway through, until the kernels are tender and have some nice, lightly charred spots. This roasting process caramelizes the natural sugars in the corn, giving it a smoky, intensely sweet flavor that you just can’t get from boiling.
• Once roasted, let the corn cool slightly. Then, stand the cob on its end in a large bowl and carefully slice the kernels off with a sharp knife.

Step 3: Create the Delicious Filling

• In a medium mixing bowl, combine the roasted corn kernels, 1/2 cup of Panko breadcrumbs, 1/2 cup of freshly grated Parmesan cheese, 2 tablespoons of chopped fresh basil, and the minced garlic. Drizzle in a tablespoon of olive oil and season with salt and pepper.
• Mix everything together until it’s well combined. This is your delicious, savory filling! I always sneak a taste at this point to check the seasoning. It should be flavorful and balanced.

Step 4: Stuff and Bake

• Now for the fun part! Gently pat the inside of your drained tomato shells with a paper towel to remove any remaining moisture. Spoon the corn mixture evenly into each tomato. Don’t pack it in too tightly, just fill them up.
• Place the stuffed tomatoes in a small baking dish where they can sit snugly together. This helps them stay upright while baking. If you saved the tomato “lids,” you can place them on top or alongside the tomatoes in the dish.
• Bake at 375°F (190°C) for 20-25 minutes. You’ll know they’re done when the tomatoes are soft and tender, and the filling is heated through with a beautiful golden-brown crust on top.

My Top Tips for Success

• Choose Wisely: The best tomatoes for this are large and round. Avoid tomatoes that are overly soft or have blemishes, as they might fall apart during baking.
• Don’t Skip the Draining: I can’t stress this enough! Salting and draining the tomatoes is the key to avoiding a watery result.
• Make-Ahead Friendly: You can prep the entire dish ahead of time. Just stuff the tomatoes, cover them, and refrigerate for up to 24 hours. When you’re ready, just pop them in the oven, adding a few extra minutes to the baking time.
• Easy Variations: Feel free to get creative! Add some crumbled feta or goat cheese for a tangy flavor. A little bit of finely diced zucchini or bell pepper in the filling is also delicious.

How to Serve Your Stuffed Tomatoes

These Roasted Corn and Basil Stuffed Tomatoes are incredibly versatile. They make a fantastic summer side dish next to grilled chicken, fish, or steak. They are also hearty enough to be the star of a light vegetarian lunch, perhaps served with a simple green salad and a piece of crusty bread to sop up any juices.

A Recipe to Cherish

This is more than just a recipe; it’s a way to capture the best flavors of the season on one plate. Every time I make these Roasted Corn and Basil Stuffed Tomatoes, I’m reminded of how wonderful simple, fresh food can be. I hope you and your family love this dish as much as mine does. Happy cooking!

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