Grilled Tomato with Fresh Corn


  • 6 tomato slices (1/2 inch thick)
  • 1/2 tsp salt
  • 1/2 tsp pepper

Grilled Corn Topping

  • 2 large ears sweet corn, husks removed
  • 3 Tbsp olive oil, divided
  • 2 Tbsp sliced ripe olives-optional
  • 1 Tbsp capers, drained-optional
  • 1 garlic clove, minced
  • 1 tsp lemon juice
  • 1/2 tsp grated lemon zest
  • 1/4 cup crumbled queso fresco or feta cheese
  • Toasted French bread baguette slices, optional


  • Sprinkle tomatoes with salt and pepper.
    Brush corn with 1 tablespoon oil. Grill, covered, over medium heat 10-12 minutes or until lightly browned, turning occasionally. Grill tomato slices 1-2 minutes on each side or until lightly browned.
    Cool corn slightly. Cut corn from cobs; transfer to a small bowl. Stir in green onion, parsley, olives, capers, garlic, lemon juice, lemon zest and remaining oil.
    Serve corn mixture over tomatoes; sprinkle with cheese. If desired, serve with baguette slices.

Source: Taste of Home- revised and tested by Cindy Bevans

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