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STUFFED TOMATOES WITH GRILLED CORN SALAD

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 fresh lime juice
1 teaspoon grated lime peel
1 garlic clove, pressed
2 tablespoons chopped shallot
1/2 cup crumbled soft fresh goat cheese (about 2 ounces)

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.
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.
Whisk oil, lime juice, lime peel, shallot, and garlic in small bowl to blend. Add to corn mixture. 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.

Makes 8 servings.

Bon Appétit
July 2001

Author:	Amy [ Fri Jul 12, 2013 6:14 am ]
Post subject:	Pot Luck Veggie Ideas
We're going to a neighborhood pot luck tomorrow night, and the hostess has asked me to bring a veggie dish. I have no idea what anyone else is bringing. Ideas? I don't know if Olathe corn is being harvested yet, but if it is, I'd like to do something with that. Maybe the corn casserole I developed based on one we love at a local Mexican restaurant. Amy

Author:	Darcie [ Fri Jul 12, 2013 7:12 am ]
Post subject:	Re: Pot Luck Veggie Ideas
I always think of corn as a starch not a veggie, but maybe that's me. Do you have any good tomatoes there yet? I'd think a tomato tart would be good.

Author:	Amy [ Fri Jul 12, 2013 7:27 am ]
Post subject:	Re: Pot Luck Veggie Ideas
I count it as both. And, I just called the market and there's no Olathe corn yet. I like the tomato tart idea. There are some tomatoes coming out of Mesa County. I'll go to the farmer's market today and see how good they are. Amy

Author:	wino [ Fri Jul 12, 2013 7:41 am ]
Post subject:	Re: Pot Luck Veggie Ideas
BA's roasted corn stuffed heirloom tomatoes is FABULOUS! Quote: STUFFED TOMATOES WITH GRILLED CORN SALAD 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 fresh lime juice 1 teaspoon grated lime peel 1 garlic clove, pressed 2 tablespoons chopped shallot 1/2 cup crumbled soft fresh goat cheese (about 2 ounces) 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. 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. Whisk oil, lime juice, lime peel, shallot, and garlic in small bowl to blend. Add to corn mixture. 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. Makes 8 servings. Bon Appétit July 2001

Author:	ldkelley [ Fri Jul 12, 2013 11:33 am ]
Post subject:	Re: Pot Luck Veggie Ideas
This is my go-to veggie bring along. In FL it is important to find things without mayo, and people ask for this time and time again. I cut the oil way down and use more vinegar and more garlic. It doubles well. I also peel and slice the stems and use those too. Garlicky Sesame-Cured Broccoli Salad Published: NYT February 20, 2008 Time: 10 minutes, plus 1 hour marinating 1 1/2 teaspoons red wine vinegar 1 teaspoon kosher salt, more to taste 2 heads broccoli, 1 pound each, cut into bite-size florets 3/4 cup extra virgin olive oil 4 fat garlic cloves, minced 2 teaspoons cumin seeds 2 teaspoons roasted (Asian) sesame oil Large pinch crushed red pepper flakes. 1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine. 2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve. --Lisa

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Author:	marygott [ Fri Jul 12, 2013 11:49 am ]
Post subject:	Re: Pot Luck Veggie Ideas
I have made that too, it is fantastic. Mary

Author:	Amy [ Fri Jul 12, 2013 12:34 pm ]
Post subject:	Re: Pot Luck Veggie Ideas
I've made something similar, although not in years. Maybe I'll bring it back! Amy

Author:	fitzie [ Fri Jul 12, 2013 3:35 pm ]
Post subject:	Re: Pot Luck Veggie Ideas
Ratatouille? There's particularly interesting one in "Plenty" fitzie

Author:	TheFuzzy [ Fri Jul 12, 2013 11:44 pm ]
Post subject:	Re: Pot Luck Veggie Ideas
Amy, Does the dish need to be served room temperature? That will kind of limit your options, but it's often the case with potlucks. Still, it's summer. Corn, snap pea and tomato salad? Grilled marinated zucchini and peppers? Long beans with garlic and soy sauce?

Author:	alstro [ Sat Jul 13, 2013 5:55 am ]
Post subject:	Re: Pot Luck Veggie Ideas
This is a favorite of ours with corn, black beans, tomatoes and red pepper. http://www.virtualcities.com/vacation/vt/v/vtv77v14.htm

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