Stuffed Tomatoes with Grilled Corn
1:18 PM
Two of my all-time favorite things to eat in the height of summer: ripe garden tomatoes and grilled corn. The boys love corn. I love how my 2-year-old will eat corn off the cob like a little monkey. The boys and tomatoes... not so much. They love cooked tomatoes but my oldest will gag from the meaty texture of a raw tomato. You would think I was poisoning him if you saw his face when putting sliced tomatoes in front of him. Sigh.
But I had to give this recipe from Bon Appetit a try. Tomato, corn, and goat cheese? Yes please!
Stuffed Tomatoes with Grilled Corn
Adapted from Bon Appetit, July 2001
INGREDIENTS:
2 large ears of corn, husked
1 large red bell pepper
4 large beefsteak tomatoes (each about 9 to 10 ounces)
1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
1 garlic clove, pressed
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons minced seeded jalapeño chili
1/2 cup crumbled soft fresh goat cheese (about 2 ounces)
DIRECTIONS:
1. Lightly oil grill racks. Prepare barbecue (medium-high heat). Grill corn and bell pepper until corn is tender and beginning to brown in spots and pepper is blackened, turning occasionally, about 12 minutes for corn and 15 minutes for pepper.
2. Enclose pepper in paper bag 10 minutes. Peel, seed, and chop pepper; place in large bowl. Cool corn, then cut kernels off cobs; add to bowl with pepper.
3. Cut tomatoes crosswise in half. Using melon baller or small spoon, scoop center of tomatoes into small bowl, leaving shell. Sprinkle inside of tomato shells lightly with salt; place cut side down on paper towels and let drain 30 minutes.
tomato shells and tomato shells draining on paper towels
4. Discard tomato seeds and juices in bowl; coarsely chop tomato solids and add to corn mixture. Whisk oil, lime juice, lime peel, and garlic in small bowl to blend. Add to corn mixture. Mix in red onion, cilantro, and jalapeño. Season with salt and pepper.
5. Spoon corn salad into tomato shells. (Can be made 4 hours ahead. Cover and chill.) Sprinkle cheese over and serve.
The Good: A great summer side dish: refreshing, easy to prepare. The goat cheese balances well with the mild heat of the jalapeño. I couldn't get enough.
The Bad: There is really nothing bad to say about this one. The boys even enjoyed it!
Grade: A+. 'Nuf said.
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