With the height of summer produce rapidly approaching, tomatoes and corn are about to emerge at their peak of freshness. While you could certainly just eat them fresh from the garden, as my brother was known to do,
I’d suggest this little stuffed tomato salad.
It’s a combination of corn, goat cheese, green onions and bacon stuffed into hollowed out tomato “cups”. You can use larger tomatoes for a knife-required side dish, or these smaller tomatoes for a two-bite appetizer. Either way, they’re delicious.
summer tomato and sweet corn salad bites
adapted from Martha Stewart
2 dozen small tomatoes (not cherry or grape-sized)
4 ears fresh sweet corn
3 ounces goat cheese
3-4 slices thick bacon, cooked, drained, and crumbled
2 green onions
Cut off the tops of your tomatoes and scoop out the flesh. Invert them on a plate to drain the remaining tomato juices, while you prepare the corn salad.
Cook the corn however you’d like. It can be grilled, sautéed, or boiled. After it has been cooked, season with salt and pepper. If you haven’t already, cut the corn from the cob and combine with crumbled goat cheese, bacon and sliced green onions. Taste and check that the salad has been properly seasoned. (It will be really hard to stop eating this salad. It would be fantastic on its own as well.) Add salt or pepper as necessary.
Fill the tomato cups with the corn salad. Serve warm or at room temperature.