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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


Corn from the cob  embellishes  simple salads

Monday, July 15, 2013

Indulge your appetite for sweet corn by shopping farmers markets, roadside stands and local grocers for freshly picked ears, then crunching your way around cob after cob after cob. And when you decide you’ve had enough, let these recipes seduce you into indulging one, two or three more times with salads that embrace summer’s best produce and the season’s easygoing …

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