Beefsteak Tomatoes Stuffed with Chili Lime Corn

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Beefsteak Tomatoes Stuffed with Chili Lime Corn

 

4 large beefsteak tomatoes 4

3 cups corn kernels, cut from 4 to5 cooked cobs

1/3 cup minced red onion

1/3 cup crumbled feta cheese

1 jalapeno 1

1/4 cup roasted garlic

1/4 tsp. chili powder

1 tbsp. lime juice

salt and black pepper, to taste

 

Cut the tomatoes in half, crosswise and, with a melon

baller (or just a spoon), scoop out as much of the

pulp as possible, leaving a 1/4-inch shell. Chop the

tomato pulp and place it in a strainer set over a bowl

to allow the excess liquid to drain off. Set tomato

shells aside.

In a medium bowl, combine the corn kernels, minced

onion, feta cheese and minced jalapeño, tossing to

mix. Add the mayonnaise, Mexican chili powder and lime

juice and stir until everything is evenly coated with

dressing. Add 1 cup of the drained tomato pulp and

toss again to mix.

Spoon the corn mixture into the tomato shells,

dividing the mixture evenly between the 8 halves.

Chill for 30 minutes and serve. Yields

6 to 8 servings.

 

 

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