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Tomatoes Stuffed With Grilled Corn Salad

4 servings

• 3 ears corn, with husks
• 4 beefsteak tomatoes
• 1 tablespoon olive oil, plus more for grates
• 1/2 cup chopped scallions
• 1/2 cup crumbled soft goat cheese
• 1 tablespoon white wine vinegar
• Coarse salt and ground pepper
• 3 slices cooked bacon, crumbled (optional)

Pull back corn husks, leaving them attached at base of ear. Remove silk; pull husks back over corn. Place ears in a bowl; cover with cold water. Let soak 10 minutes.

Cut off top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds. With a melon baller, scoop out interiors, leaving the wall intact. Chop interiors; transfer to a large bowl.

Heat grill to high; lightly oil grates. Drain corn and place on grill. Cover and cook, turning occasionally, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove from grill. Holding hot ears with a towel, peel back husks and cut kernels off cob; add to bowl with tomato flesh. Add scallions, all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into tomatoes; sprinkle with remaining goat cheese, and, if desired, bacon.

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