Tomatoes Stuffed with Corn Soufflé
These are much easier to make than a traditional soufflé and are delicious served with a green salad and a slice of whole-grain bread. Choose firm, ripe tomatoes that will sit flat, not tip over.
- 4 large, firm, ripe tomatoes, ¾ to 1 pound each
- 2 ½ cups fresh corn kernels (about 5 ears)
- 3 large eggs
- ¼ cup plus 1 Tbs. grated Parmesan cheese or soy Parmesan cheese
- ¼ cup finely chopped fresh basil