Daily Hampshire Gazette - Established 1786
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Tomatoes Stuffed With  Fresh Corn, Mango Salad

Note: Adapted from “Heather Christo’s Generous Table.”

Chop: Cut tops off 6 large heirloom tomatoes. Gently cut around inside edge of each tomato; use a spoon or your hands to scoop out most of the insides (reserve for another use) creating a cup. Sprinkle insides with salt and pepper. Cut off kernels from 4 ears corn and place in a large bowl. Add 1/2 mango, peeled and diced; 1/2 bunch green onions, thinly sliced; 1/2 cup halved cherry tomatoes; 1/4 cup minced fresh cilantro; 1/2 jalapeno, finely minced; 1 1/2 tablespoons olive oil and 3 tablespoons fresh lime juice.

Mix: Gently mix to combine; season with salt. Spoon salad into tomato cups. Transfer to a platter. Garnish with fresh chive blossoms or another edible blossom (such as nasturtiums). Serve at room temperature.

Servings: 6

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