I had seen this gorgeous side dish on Elizabeth’s Edible Experience and knew that it would be a wonderful summery side dish for any meal. I paired these with her spicy chicken sandwiches, which I will post later. This dish was so flavorful and refreshing, absolutely perfect for summer. This dish is sure to impress and looks so fancy like you spent hours preparing, but it really takes no time at all. You could also double this recipe and serve the salad in a bowl instead of the tomatoes for a cookout or party.
I made a few changes to the recipe. It called for grilled corn, and I roasted mine. I also subbed feta cheese for the goat cheese because that’s easier to find in my grocery store. My adaptions are below and you can find Elizabeth’s version here. Hope you enjoy!
Tomatoes Stuffed with Roasted Corn Salad
Source: Elizabeth’s Edible Experience adapted from Martha Stewart Everyday Food
Ingredients:
4 ears corn
4 beefsteak tomatoes
1 tablespoon olive oil
4 ears corn
4 beefsteak tomatoes
1 tablespoon olive oil
1/2 cup chopped scallions
1/2 cup crumbled feta cheese
1/2 cup crumbled feta cheese
1 tablespoon white-wine vinegar
Coarse salt and ground pepper
3 slices cooked bacon, crumbled (optional) (I used canned real bacon crumbles)
Coarse salt and ground pepper
3 slices cooked bacon, crumbled (optional) (I used canned real bacon crumbles)
Directions:
Prehead oven to 400 degrees. Shuck corn and remove all husks and silk. Place in a baking dish and spray with olive oil cooking spray, sprinkle with salt & pepper. Bake for approximately 20-25 minutes, turning the corn every five minutes. Allow to cool.
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 or a spoon, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.
Cut kernels off cob; transfer to bowl with tomatoes and add scallions, all but 2 tablespoons feta cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining feta cheese and, if desired, bacon.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
These look delicious! I can't wait for my tomatoes this summer. Dishes light and easy like this are the best.
I love how refreshing and colorful this looks!
Your tomatoes looks so good, I just want to take a bite!
These look delicious! I can't wait to try the recipe this weekend when my parents come up to visit.
These look delicious! I like your substitution of feta for goat cheese. For some reason goat cheese always has a funny taste to me.
I love beefsteak tomatoes! They are so flavorful and juicy! Your dish looks so good – colorful too!
I remember seeing this on her blog and thinking it looked so perfect for summer! Gorgeous picture!
These look awesome!!