Beef steak tomatoes stuffed with corn and herb salad

Delight in juicy beef steak tomatoes filled with a flavorful corn and herb salad. A symphony of fresh ingredients and savory tastes awaits!

Ingredients:

• 4 medium - large ripe tomatoes
• 5-6 ears sweet corn, for about 3 cups of kernels, husks and silk removed
• 3/4 cup finely chopped red bell pepper
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped red onion
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh cilantro, chopped
• 1/2 cup fresh basil, chopped
• sea salt and freshly ground black pepper to taste
• 1/4 cup exra virgin olive oil
• 1 small clove garlic, finely chopped
• 3 tablespoons fresh lime juice
• zest of 1 lime

Instructions:

1. Prepare the tomatoes: Cut off the tops and the center of the tomatoes using a sharp knife. Scoop out the seeds and liquid using a spoon so that you have empty tomato shells. Keep the hollowed-out tomatoes aside.
2. Prepare the corn: Boil a pot of water. At the same time, fill a sink with ice-cold water. Once the water is boiling, add some salt and then the corn. Boil the corn for 3 minutes. Take it out of the pot and immediately submerge in the ice water to halt the cooking. Once the corn has cooled down, pat them dry and then remove the kernels from the cob.
3. Mix together: Combine the corn kernels with the bell pepper, celery, onion, feta cheese, and herbs in a mixing bowl. Season with salt and pepper to your preference. In a separate smaller bowl, whisk together olive oil, lime zest, garlic, lime juice, and a dash of sea salt. Drizzle enough dressing over the salad to moisten it and gently mix everything together.
4. Fill and serve: Distribute the corn salad evenly among the tomato bowls and serve.

Summary:

• Calories: 1388 kcal
• Fat: 80 g
• Protein: 39 g
• Carbs: 163 g
• Potassium: 3758 mg
• Magnesium: 342 mg