Tomatoes stuffed with grilled corn salad
4 servings
30 minutes
Grilled tomatoes stuffed with corn salad are a vibrant dish of Italian cuisine that combines summer freshness with deep, rich flavor. The warmth of roasted corn reveals sweet, smoky notes, while creamy goat cheese adds softness. Bacon provides a crispy texture that balances the juiciness of the tomatoes. Perfect as an appetizer for summer picnics or al fresco dinners. Italians value simplicity and natural flavors, and this recipe is the essence of such traditions. The filling harmonizes with the natural sweetness of the tomatoes, while a hint of white wine vinegar brightens the taste. The dish can be served as a standalone appetizer or as a side to meat and fish, creating an atmosphere of a warm Mediterranean evening.
1
Preheat the grill or barbecue and fry the bacon slices until crispy. Cool and break into small pieces.
- Bacon: 3 pieces
2
Place the ears in a large bowl and cover with cold water. Leave for 10 minutes.
- Young corn cobs: 3 pieces
3
Meanwhile, cut off the top third of the tomatoes. Carefully scoop out the flesh and seeds with a spoon or knife. Chop the flesh finely and transfer it to a bowl.
- Tomatoes: 4 pieces
4
Dry the ears and place them on the grill. Grill for 15-20 minutes until soft and browned, turning occasionally. Remove and transfer to a board. Let cool slightly and cut the kernels off with a sharp knife. Transfer to a bowl with the tomato flesh.
- Young corn cobs: 3 pieces
- Tomatoes: 4 pieces
5
Add finely chopped green onion, crumbled goat cheese (leaving 2 tablespoons), vinegar, and oil. Season with salt and pepper and mix well.
- Green chopped onions: 0.5 glass
- Goat cheese: 75 g
- White wine vinegar: 1 tablespoon
- Extra virgin olive oil: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
6
Place the filling in tomato ramekins and sprinkle with bacon pieces and remaining cheese.
- Bacon: 3 pieces
- Goat cheese: 75 g