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nverlandTOMATOES STUFFED WITH FRESH CORN and MANGO SALAD
Servings: 6
6 large heirloom tomatoes
4 ears of corn
1/2 mango
1/2 bunch green onions
1/2 cup halved cherry tomatoes
1/4 cup minced fresh cilantro
1/2 jalapeno
1 1/2 tablespoons olive oil
3 tablespoons fresh lime juice
Cut tops off 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 corn, parboil, and place in a large bowl to cool. Add mango, peeled and diced; green onions, thinly sliced; halved cherry tomatoes; cilantro; jalapeno, finely minced; olive oil and lime juice.
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
6 large heirloom tomatoes
4 ears of corn
1/2 mango
1/2 bunch green onions
1/2 cup halved cherry tomatoes
1/4 cup minced fresh cilantro
1/2 jalapeno
1 1/2 tablespoons olive oil
3 tablespoons fresh lime juice
Cut tops off 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 corn, parboil, and place in a large bowl to cool. Add mango, peeled and diced; green onions, thinly sliced; halved cherry tomatoes; cilantro; jalapeno, finely minced; olive oil and lime juice.
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.
