Tomatoes Stuffed with Roasted Corn Salad

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

1/2 cup chopped scallions
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)

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.