I tend to do a lot of bite sized things as the weather heats up. It’s perfect for entertaining. This dish is just a little something extra to put out at a barbecue while people wait for the main event. I’ve also made this using heirloom tomatoes and plum tomatoes and it works great as an interesting salad no matter the tomatoes you use, as long as they are ripe. The grilled corn with diced avocado, onion, a little garlic, basil, cilantro, lime is good by itself. So, if you’re not into stuffing teeeeny tiny tomatoes, I’m ok with you just putting it in a bowl or using bigger tomatoes. Either way, it makes an excellent salad or appetizer.
You could add some extra heat and spice to it with some chiles, but since the corn is so insanely fresh right now, I wanted to just leave it alone as much as I could. With the cilantro and the basil it adds a unique amount of freshness that you don’t normally get with an average salad.
It tastes like summer in one perfect bite.
Grilled Corn and Avocado Salad Stuffed Tomatoes
Ingredients:
- 1/4 cup minced vidalia onion
- small handful of cilantro (about a quarter cup) +more for garnish, chopped
- small handful of basil (about a quarter cup), chopped
- 1 tablespoon extra virgin olive oil
- the juice of 1 lime
- 1/2 teaspoon garlic powder
- 1/2 of one avocado, diced
- cracked black pepper and sea salt
- 1 ear of sweet corn
- 1 lb. tomatoes of your choice
Combine minced onion, chopped herbs, olive oil, lime juice, garlic powder and the avocado in a bowl and toss. Add salt and pepper to taste. Cover and set aside.
Preheat grill or large griddle over high heat. Remove all silks and some of the corn husks (just enough to prevent it from catching fire over the open flame) from the corn. Submerge into cold water for ten+ minutes. The water will prevent the husk from catching fire and will steam the corn simultaneously.
Grill sweet corn until fully steamed and partially charred, or about ten minutes. Remove kernels from cob with a knife once cool enough to handle.
Add corn to vidalia onion and avocado mixture. Season to taste.
Slice tomatoes in half and remove seeds to hollow each half. Season the hollowed tomatoes with salt and pepper.
Stuff tomato halves with avocado corn salad and garnish with additional cilantro. Enjoy!
This is such a good idea, would never have thought of it! They look so sweet too.
So beautiful! I wish there was a farmer’s market right now I could go grab some of these ingredients. I love everything about this recipe!
I love avocado and grilled corn, so this is perfect. This looks and sounds delicious!
I made these over the weekend for a little family barbecue and they were a mega success! I’ve been asked to make them again for a friend’s party next weekend. Thanks!
These are gorgeous! I just love your photos.
Awesome recipe. So fresh and light.
what a perfect, fresh bite! especially on a hot day
I made these over the weekend and everyone devoured them! They were the first thing to go and everyone asked for the recipe. Thanks for the hit!
This has everything I love about summer in it! Definitely going to be making this salad soon =)
This is a perfect presentation. I like these little mouthwatering bites!
looks wonderful colourful tomatoes
Oh YUM! I could eat at least a couple dozen in a go! These would be perfect to serve a crowd.
I love little bite sized foods and these are perfect. So cute and summery.
Oh wow! Those look so pretty…i really like the presentation and using tomatoes as cups for the salad.
this looks beautiful – so fresh and vibrant, perfect for summer!
I think you peeked into my grocery basket yesterday! I got a pile full of corn for my recipe this week and some gorgeous campari tomatoes. This looks so delicious. Perfect light meal for this gross summer weather we’re having. Buzzing you!