Grilled Corn Salad Stuffed Tomatoes
Appetizers • Italian
Description
Grilled Corn Salad Stuffed Tomatoes
Ingredients
- Baby Corn 3 pieces
- Tomatoes 4 pieces
- Olive Oil 1 tablespoon
- Chopped Green Onions ½ cup
- Goat cheese 5 oz
- Champagne Vinegar 1 tablespoon
- Coarse Salt to taste
- Ground Black Pepper to taste
- Bacon 3 pieces
Step-by-Step Guide
Step 1
Preheat the grill and cook the bacon slices until crispy. Let cool and break into small pieces.
Step 2
Place the corn ears in a large bowl and cover with cold water. Let sit for 10 minutes.
Step 3
Meanwhile, cut off the top third of the tomatoes. Carefully scoop out the flesh and seeds with a spoon or knife. Finely chop the flesh and transfer it to a bowl.
Step 4
Dry the corn ears and place them on the grill. Grill until tender and golden brown for 15–20 minutes, turning occasionally. Remove and transfer to a cutting board. Allow to cool slightly and cut off the kernels with a sharp knife. Add to the bowl with the tomato flesh.
Step 5
Add the chopped green onions, crumbled goat cheese (reserve 2 tablespoons), vinegar, and oil. Season with salt and pepper, and mix well.
Step 6
Stuff the mixture into the tomato cups and sprinkle with bacon pieces and the remaining cheese.
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