Corn and Edamame Stuffed Tomatoes (08.06.14)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
  • 1/3 cup olive oil, divided
  • 2 cups fresh corn kernels (3 large ears)
  • 1 cup edamame (soy beans)
  • 2 green onions, chopped
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove, grated
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon hot sauce
  • 3 large tomatoes, halved

Salt and Pepper, to taste

 

Sauté corn and edamame in 1 tablespoon of oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp-tender.

 

Whisk together lemon juice, next 3 ingredients, and remaining oil in a large bowl; stir in corn, edamame, salt and pepper. Scoop out seeds and insides of tomato halves. Serve corn and edamame mixture in the tomato halves.