Remove corn kernels from ears ( you can use frozen corn for this, but it has a much higher water content than fresh, so it might come out soggy. For the love of all that is holy, do not use canned corn. Ever. For anything.).

Heat about 2 Tbsp. olive oil in a pan until shimmering. Add corn kernels, and season with whatever you like. I like Spike and Italian herbs.

Sautee corn, stirring often, until the edges start to brown. In the meantime, cut up garlic into small pieces.

When corn is lightly browned, stir in garlic.

Cut kale into thin strips. Add to pan about 2 minutes after garlic.

Add butter, and turn off heat. Stir constantly until butter is melted, and kale is wilted.

Cut tomatoes in half horizontally. Using a sharp knife, cut most of the insides out of each half, and use a spoon to scoop out the seeds and juice.

Add the scooped-out parts of the tomatoes to the pan of corn.

Preheat oven to 350°

When pan with vegetables has slightly cooled, add in breadcrumbs and Parmesan. Stir everything together until mixed well. Taste for seasoning at this point. You wasn't the mixture to be pretty flavorful, since the tomatoes are a little bland.

Place tomatoes open side up in an oven-proof container. Scoop filling into the tomato halves, overfilling slightly, and pressing it with the back of a spoon.

Sprinkle the top of each stuffed tomato with a little olive oil.

Bake at 350° for about 25-30 minutes, until the tops have browned and the tomatoes are soft.

This stuffing also works well in various bell peppers, and even Poblanos if you want a tiny amount of heat.