Stuffed Tomatoes With Grilled Corn Salad Recipe

Name: Stuffed Tomatoes With Grilled Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 lime juice, fresh; 1 teaspoon lime peel, grated; 1 garlic clove, pressed; 2 tablespoons shallots, chopped; 2 tablespoons fresh cilantro, chopped; 1 1/2 teaspoons jalapenos, seeded, minced; 1/2 cup soft fresh goat cheese, crumbled (about 2 ounces)

Servings: persons

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 lime juice, fresh
1 teaspoon lime peel, grated
1 garlic clove, pressed
2 tablespoons shallots, chopped
2 tablespoons fresh cilantro, chopped
1 1/2 teaspoons jalapenos, seeded, minced
1/2 cup soft fresh goat cheese, crumbled (about 2 ounces)

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. 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.
2
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. Discard tomato seeds and juices in bowl; coarsely chop tomato solids and add to corn mixture.
3
Whisk oil, lime juice, lime peel, and garlic in small bowl to blend. Add to corn mixture. Mix in shallot, cilantro, and jalapeno. Season with salt and pepper. Spoon corn salad into tomato shells. (Can be made 4 hours ahead. Cover and chill.) Sprinkle cheese over and serve.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Stuffed Tomatoes With Grilled Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Stuffed Tomatoes With Grilled Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions