3 tablespoons olive oil
2 cups white corn kernels cut from cob
2 cups chopped onions
2 cloves garlic, peeled
1 cup chopped tomatoes
3 cups ¼-inch cubes summer squash
2 tablespoons chopped cilantro
1 teaspoon dried oregano
1. Core whole tomatoes creating a 21/2-inch opening at top. Using a melon baller, scoop out tomato, transferring juices and pulp to a small bowl for filling. Turn tomatoes upside down, onto a paper towel to drain.
2. Heat 1 tablespoon oil in a skillet over medium-high heat 1-2 minutes. Add corn and toss until tender and beginning to turn color, 2-3 minutes. Using a slotted spoon, transfer the corn to a medium bowl. Add the remaining 2 tablespoons oil to the skillet. Add the onions and sauté until translucent, about 4 minutes. Using a garlic press, squeeze in garlic, stir 30 seconds. Add chopped tomatoes and reserved tomato pulp and juices. Saute until tomatoes are soft, about 5 minutes. Mix in squash, cilantro, oregano, and corn. Saute until sauce thickens and squash is just tender, about 8 minutes. Season with sea salt and pepper to taste.
3. Arrange tomato shells, cut side up, on a small baking sheet. Spoon in filling, mounding high. Let tomatoes stand at room temperature.
4. Preheat oven to 350 degrees. Bake tomatoes until filling is just heated through and tomato shells are just tender, about 25 minutes.
Makes 8 servings