- 1 of 3 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.
- 2 of 3 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.
- 3 of 3 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.
Servings Per Recipe: 8
Per Serving: 83 kcal cal., 0 g sat. fat, 15 g carb., 0 mg chol., 2 g pro., 3 g fiber, 131 mg sodium, 3 g Fat, total