My friend, Julie Wells, sent me this recipe–delicious! Julie roasted the corn straight out of the fridge at 350 degrees for 40 minutes. She then shucked it and cut it off. Julie substituted feta for goat because some of her guests don’t do goat. I personally like goat cheese better, but I love almost any recipe that includes bacon. She also used more of the vinegar and oil than the recipe calls for. She warmed the tomatoes stuffed with grilled corn salad in the oven before serving, but it can also be served at room temperature.
- 3 ears corn with husks
- 4 beefsteak tomatoes
- 1 tablespoon olive oil plus more for grates
- 1/2 cup chopped scallions
- 1/2 cup crumbled soft goat cheese
- 1 tablespoon white-wine vinegar
- Coarse salt and ground pepper
- 3 slices cooked bacon crumbled (optional)
- 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. Let 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 melon baller, 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 scallions, all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.
This recipe is from MarthaStewart.com.