Thursday, August 26, 2010

Tomatoes stuffed with Roasted Corn Salad

This was a delicious, summery side dish. The great flavors of summer corn mixed with salty bacon and feta cheese, all stuffed into a ripe, juicy tomato. Make this now before some of the ingredients are out of season!
If you are making this out of corn season, you can saute some frozen corn with a little bit of olive oil on the stovetop. Heat the oil on high heat and add the corn right out of the freezer (and some minced garlic too, if you want) and let cook until the kernels start turning brown on the edges. And if you don't have time to fry up bacon, Real Bacon Bits can be used as a substitute.

Grilled shrimp and sliced avocado went nicely with this dish. I didn't change anything else from the original recipe on Macaroni and Cheesecake so here's the link!

2 comments:

Stephanie said...

So glad you enjoyed it! Love your tip on using the frozen corn too!

elly said...

Looks great! I love the sound of the roasted corn salad. Yum.