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Tomatoes Stuffed with Grilled Corn Salad

Beefsteak tomatoes are very meaty, and their size makes them perfect for stuffing.

  • prep: 40 mins
    total time: 40 mins
  • servings: 4

Ingredients

  • 3 ears corn, with husks
  • 4 beefsteak tomatoes
  • 1 tablespoon olive oil, plus more for grates
  • 1/2 cup chopped scallions
  • 1/2 cup crumbled soft goat cheese
  • 1 tablespoon white-wine vinegar
  • Coarse salt and ground pepper
  • 3 slices cooked bacon, crumbled (optional)

Directions

  1. Step 1

    Pull back corn husks, leaving them attached at base of ear. Remove and discard silk; pull husks back over corn. Place ears in large bowl; cover with cold water. Let soak 10 minutes.

  2. Step 2

    Meanwhile, cut off and discard top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds; discard. With a melon baller, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.

  3. Step 3

    Heat grill to high; lightly oil grates. Drain corn; arrange ears on grill. Cover and cook, turning occasionally with tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and cut kernels off cob; transfer to bowl with tomatoes.

  4. Step 4

    Add scallions, all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.

Source
Everyday Food, July/August 2006

Reviews (13)

  • 18 Jan, 2013

    Tomatoes Stuffed with Grilled Corn Salad
    Russell's Friday Dinner
    Nutritious and Delicious!

  • 9 Jul, 2011

    Really good!! I just boiled my corn and threw them on the grill for 5 minutes or so to get some charring. I also added some cilantro to the corn and cheese mixture, and put the tomatos back on the grill (on a grill sheet) to char a bit and melt the cheese. Yum yum!

  • 12 Oct, 2010

    My husband absolutely loved this, as did I! I added a chopped, peeled tomato to the corn for more tomato flavor.

  • 17 Jul, 2010

    Try sustituting fresh lime juice for the vinegar. An amazing treat!

  • 11 Jul, 2010

    I'm no Martha, so please bear with my question. Would using left over grilled corn work just as well.....OR......is there an advantage to removing kernels while cob is hot?

  • 8 Jul, 2010

    I agree, mischasmom!!! That was the first thing I saw when I read this recipe!! What a shame. The seed juices too! Never throw out these things. Lots of nutrients and FIBER for a whole foods diet!! I am going to make this tonight as I just went to the farmers market yesterday and coincidently bought fresh corn on the cob and organic tomatoes. I have green onions in my garden and I'll add a touch of fresh celery leaves and parsley too!! Yum, yum!!!

  • 16 Sep, 2008

    My husband who is not a Veggie person absolutely loves this recipe!

  • 4 Aug, 2008

    Add a few slices of cherry tomatoes in the mix and the taste changes completely.

  • 30 Jul, 2008

    Yummy recipe but I'm surprised at the instruction: "Cut off and DISCARD top third of tomatoes." Shame, shame - that's a LOT of useful, tasty tomato - why not keep for salsa, gazpacho, stock, etc. Not a very "green" instruction...

  • 29 Jul, 2008

    Feta cheese would work well in this recipe. I love goat cheese though, yummy!

  • 29 Jul, 2008

    Feta cheese would work well in this recipe. I love goat cheese though, yummy!

  • 29 Jul, 2008

    you can use feta cheese or cubed mozzarella cheese... something pretty mild and fresh tasting would be nice

  • 29 Jul, 2008

    What would someone recommend in place of the goat cheese - I am sorry - I just do not like goat cheese but this seems like a great recipe! Nana