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  • Remove husks from corn and pull off all silk. In a large saucepan of boiling water, blanch ears of corn just until barely tender, about 2 minutes. Drain ears and run under cold water; let cool completely.

  • Place chopped tomatoes on paper toweling to absorb some of the liquid. After 5 minutes, press top with another sheet of paper toweling, and place tomatoes in medium-size glass or ceramic bowl. Cut kernels from corn cobs; add to bowl. Stir in red onion, basil leaves, white-wine vinegar, extra-virgin olive oil, 1/2 teaspoon garlic salt and pepper. Let stand at room temperature to mellow flavors, about 30 minutes, stirring occasionally.

  • Meanwhile, cut tops from tomatoes. Scoop out and discard flesh and seeds, leaving hollow shell. Turn upside down on paper toweling to drain for 5 minutes. Sprinkle with garlic salt. Fill each tomato shell with 1/2 cup tomato-corn salad. Serve or chill until serving. Makes 8 servings.

Nutrition Facts

83 calories; 3 g total fat; 0 mg cholesterol; 131 mg sodium. 15 g carbohydrates; 2 g protein;


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