Appetizers, Recipes, SaladsTaryn

Stuffed Tomatoes with Grilled Corn Salad

Appetizers, Recipes, SaladsTaryn

Continuing on with the recipes from our most recent Dinner Series event, we're here to share our stuffed tomato recipe today! This is a wonderful summery side - though if you can get your hands on any late season corn, it's definitely not too late in the season to indulge. It makes for a beautiful presentation, is fantastically flavorful, and relatively good for you - which makes it an all-star recipe.

You begin with pretty little cocktail tomatoes (or larger tomatoes, cut in half) - remove the seeds and flesh inside, then stuff the tomato "shells" with a simple yet tasty grilled corn and pepper salad. Grilling the corn and the bell pepper adds an element of char, which works wonders for the flavor of the salad. That being said, you could make this entire dish without a grill, and I bet it would still be fantastic! Sweet, in-season and super fresh corn stands out here, and takes the stuffed tomatoes from average to extraordinary.

The original recipe suggests topping these stuffed tomatoes with goat cheese, which would definitely give them an extra notch of flavor. The goat cheese flavor didn't match our meal when we made these, but if you're into goat cheese - go on and indulge!

Stuffed Tomatoes with Grilled Corn Salad adapted from Epicurious

Ingredients 2 large ears of corn, husked 1 large red bell pepper 10 cocktail tomatoes (or 4 large tomatoes, halved) 1/4 cup extra-virgin olive oil 2 tablespoons fresh lime juice 1 teaspoon grated lime peel 1 garlic clove, pressed 2 tablespoons chopped shallot 2 tablespoons chopped fresh cilantro (optional - we omitted) 1 1/2 teaspoons minced seeded jalapeño chili

Directions Heat grill to medium-high, and lightly oil grill racks. Grill corn and bell pepper, turning occasionally, until corn is tender and beginning to brown in spots, and pepper is blackened all over - about 12 minutes for corn and 15 minutes for pepper. Enclose pepper in paper bag 10 minutes, then peel, seed and chop. Place chopped pepper in a large bowl. Once corn has cooled enough to handle, cut kernels off cobs and add to bowl with pepper.

Cut a small circle out of the top of each cocktail tomato, so that a small spoon or melon baller can fit through the opening. Using melon baller or small spoon, scoop center of tomatoes into small bowl, leaving just the tomato shell. Sprinkle inside of tomato shells lightly with salt; place cut side down on paper towels and let drain 30 minutes. Discard tomato seeds and juices in bowl, but keep tomato solids. Coarsely chop and add to corn mixture. (Alternatively, you can use larger tomatoes and cut them in half - then follow the same process.)

Whisk oil, lime juice, lime peel, and garlic in small bowl to blend. Add to corn mixture. Mix in shallot and jalapeño, and cilantro if using. Season with salt and pepper. Spoon corn salad into tomato shells, and press gently to fill. (Can be made 4 hours ahead. Cover and chill.)