Stuffed Tomatoes with Grilled Corn Salad

Name: Stuffed Tomatoes with Grilled Corn Salad
Yield: 8 Servings
Ingredients: 2 large ears of corn, husked; 1 large red bell pepper; 4 large beefsteak tomatoes (each about 9 to 10 ounces); 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lime juice; 1 teaspoon grated lime peel; 1 garlic clove, pressed; 2 tablespoons chopped shallot; 2 tablespoons chopped fresh cilantro; 1 1/2 teaspoons minced seeded jalapeño chili; 1/2 cup crumbled soft fresh goat cheese (about 2 ounces)

By Rick Rodgers

June 30, 2001

Recipe notes