Creamed Roasted Corn Stuffed Tomatoes

Once you have removed the core of the tomatoes and carved out the insides, salt the inside tomato cavity and turn it over to drain any excess liquid. Place in the refrigerator to keep cool.

Preheat your grill to 450° to 550°F.

For grilling the vegetables: After the seeds have been removed from the peppers place them along with the corn and thick sliced onions on the hot grill and cook for 3 to 4 minutes on each side or until golden brown. Once they are cooked remove them from the grill.

For the grilled bacon: Place each bacon strip on the hot grill and cook for 3 to 4 minutes on each side or until brown and crispy. Take note that flames from the grill can get intense and to keep the flames toned down, place ice cubes on the grates over where the fire is and it will slowly drip to hold back the flames and create big smoke clouds.

After all of the vegetables have been grilled, trim the corn kernels off the ears and dice the peppers, onions and bacon.

In a large saute pan over medium heat, heat the oil. Then add the garlic. Once garlic is golden brown add in the chopped vegetables (corn, peppers and onions) and saute for 4 to 5 minutes. Next, add in the cream and cook until it becomes very thick (think Alfredo sauce). Finish with salt and pepper and stir in the crispy bacon. Remove from the heat and completely cool.

Preheat oven to 450°F.

Once cool, stuff the tomatoes with the creamed corn mixture until the corn is to the very top of the tomato cavity. Once all of the tomatoes are stuffed, transfer them to a baking dish and roast in the oven on 450°F for 20 to 25 minutes or until the tomatoes are brown on top.

Garnish with sliced green onions. Serve as individual portions.