Grilled Corn Salad Stuffed Tomatoes (Get Cooking)

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Grilled Corn Salad Stuffed Tomatoes (Get Cooking)

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    Servings and Ingredients

    QuantityIngredientAdd
    3 ear(s)corn, with husks
    4beefsteak tomatoes
    ¼ c.julienne red onion
    1avocado, peeled, pitted and diced
    ½ c.crumbled goat cheese or feta cheese, divided
    Squeeze of fresh lemon
    3fresh basil leaves, chopped
    1 tbsp.Hy-Vee Select garlic olive oil, plus more for grates
    Sea salt and black pepper, to taste
    3 slice(s)bacon, cooked and crumbled

    Directions

    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. Soak 10 minutes.
    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 spoon, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.
    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. Add red onion, avocado, all but 2 tablespoons of cheese, lemon juice, basil and oil; season to taste with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining cheese and bacon.

    Recipe Source:

    Chef Andrew from Ankeny #1, KCCI-TV recipe, June 18, 2016.