Beef Steak Tomatoes Stuffed with a Grilled Corn Salad, Dijon & White Wine Dressing Topped with Goat Cheese & Chives

This is such a refreshing side dish to have any time of the year. I was able to find sweet corn on the cob in November here in North Carolina, so I snatched some up! It's like summertime in the fall, I love it. This recipe actually consists of very few ingredients so it's the perfect thing to whip up last minute! These can be eaten cold, at room temperature or even warmed in an oven.
Cheers!

Ingredient
4 Beef Steak Tomatoes
3 Ears of Corn
4 oz. of Goat Cheese
1 tsp. Dijon Mustard
1 tsp. White Wine (Pinot Grigio)
4 Chives
1 tbsp. Extra Virgin Olive Oil
1 tbsp. Cilantro
1 tbsp. Parsley
Kosher Salt
Cracked Black Pepper

The Process
1. Shuck the corn and put on a medium hot grill for 2 minutes per side, rotating 4 times. After cooling, remove the kernels from the cobs and set in a bowl.
2. 1/3 down from the top, slice off the tops of the tomotoes and remove the seeds and guts with a melon baller.
3. Combine the corn, parsley, cilantro, white wine, dijon mustard, olive oil, salt and pepper in a bowl until thoroughly mixed.
4. Take 1/3 of the goat cheese and mix it into the corn mixture.
5. Spoon the corn mixture into each tomato and top with equal amounts of goat cheese, any parsley or cilantro you may have left over and chives.
6. Serve at room temperature.
CHEERS!