Here in Kentucky we are fully into fresh produce season. At this past weekend’s farmers market, I saw both fresh tomatoes and corn. It also will be in the mid 90s today, and I’ll be outside a good part of the day, as I will be at a yearling auction. This would be the perfect meal when I return home tonight.
The original recipe from August 2016
As I pondered what new vegetarian dish I wanted to create, we were immersed in a heatwave that had lasted over a week. Although our house is air conditioned, I didn’t want any dish that would require the use of the oven. This decision initially seemed like it might inhibit my planning, for I wanted to do something with tomatoes as the star.
I kept thinking about stuffed tomatoes, as tomatoes are locally available right now, but then I would envision them in the oven and scratch the idea. However, the idea of stuffed tomatoes persisted, and a light went on in my brain. Who says that stuffed tomatoes have to be baked? Not I.
These stuffed tomatoes were a delightful dinner on a summer day. They were cool and light and a fine entrée, especially when accompanied by some flatbread. If this dish isn’t hearty enough for you, black beans or kidney beans could be added to the filling for more substance.
When possible, I’d suggest making the filling earlier in the day so that the flavors can meld. (If you do this, be sure to add a splash of lemon juice to prevent the avocados from browning.) If you’re in a pinch for time, it’s fine to make them at the last minute. The brightness of the fresh produce should help bring this dish to life.
Chilled, Stuffed Tomatoes
Ingredients
- 2 ears corn
- 1 tablespoon sugar
- 2 tomatoes
- 1 avocado
- Salt & pepper
- 1-1/2 teaspoons dried basil
Instructions
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Bring a large pot of water to boil.
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While heating, remove husk and silks from corn.
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Add corn and sugar to boiling water
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Remove from heat, and let stand for 10 minutes.
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While corn sites, cut top off of tomatoes, and remove seeds and pulp, using a spoon.
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Dice pulp, and discard seeds.
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Remove pit and peel from avocado and dice.
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When corn is cooked, remove from water, and cool.
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Remove kernels from cobs.
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Combine diced tomato pulp, avocado, and corn in a bowl.
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Stir in salt, pepper, and basil.
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Divide filling between tomatoes.
Notes
