Ingredients3 ears of corn4 beefsteak tomatoes1 T extra virgin olive oil1 T white wine vinegar1/2 cup chopped scallions1/2 cup goat cheese crumbled3 slices baconSalt and pepper to tasteSoak the corn for 10 minutes then grill on the BBQ* with husks on. Cut bacon into large chunks and fry in a skillet. Meanwhile, cut centers out of tomatoes and with a spoon remove all the seeds and tomato flesh. Chop up all the flesh and seeds and reserve for later. When corn is cooked, remove husks and cut corn off the cob. In a bowl combine corn, chopped tomatoes, scallions, all but 2 T of goat cheese, olive oil and vinegar and season with salt and pepper. Mix together and spoon into the tomatoes. Sprinkle tops of tomatoes with remaining 2 T of goat cheese, scallions and bacon bits.
*If fresh corn is not available frozen corn works fine. Heat a little oil in a skillet and then lightly brown about 3 cups frozen corn as a substitute.