Grilled Corn Salad Stuffed Tomatoes (Get Cooking)
Servings and Ingredients
|3 ear(s)||corn, with husks|
|¼ c.||julienne red onion|
|1||avocado, peeled, pitted and diced|
|½ c.||crumbled goat cheese or feta cheese, divided|
|Squeeze of fresh lemon|
|3||fresh 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|
- 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.
- 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.
- 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.
- 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.
Chef Andrew from Ankeny #1, KCCI-TV recipe, June 18, 2016.