Sweet Home Alabama, the reality series now airing on CMT, is not what I would consider your average matchmaking TV show, at least not at all like the Bachelor or Batchelorette. In my somewhat biased opinion, it far exceeds what I like in this class of shows, I mean, I actually like this one, I actually can sit and watch it and feel good about the folks on it.
Like I said, I may be a bit biased. You see, it was filmed right in my backyard, well, right across Mobile Bay in Point Clear at Amanda and Robbie Bacon's bay house which will never be the same after being overrun by these high testosterone young men. The show showcases the sights and attractions of land and water in our area that we take for granted and the tone is touted as country redneck boys vs city slickers, all about courting a southern gal in the heat of the summer. And things do get hot, one chap actually leaves because of the high heat (temperature).
Now what does this have to do with today's recipe? Well, as it turns out, back in June, while filming the show, there was a corn shucking contest but it might not make it into the show, we'll just have to see. A neighbors daughter worked on the show (afterwards, she departed to California for another show) and at the end of the day, croaker sacks of unhusked silver king corn were left over. I was a lucky recipient of some of it. Thank you very much! We have enjoyed it very much and at the time I posted Fresh Corn Tomato Pie, the rest I blanched and put in the freezer.
As for the show, I highly recommend it as it shows our southern hospitality as well as giving the audience a glimpse into our locale. Catch up with it, new episodes air on Thursdays. I ask you to watch the video teaser here. Now, as for the salad, well, they should have asked me about a few things; it is guaranteed to cool things down a bit. Enjoy!
Vidalia Corn Stuffed Tomato Salad
serves 2 and the best part ~ you get to eat the bowl
2 large tomatoes
2 ears white sweet corn, blanched
1/4 cup chopped vidalia onion
1/4 cup chopped celery
2 tablespoons minced green or red bell bepper
salt and black pepper to taste
1 slice crispy cooked thick bacon, minced
2 heaping tablespoons buttermilk ranch dressing
Pepper jack cheese, optional
Core and remove seeds from the tomatoes forming a wide opening. Use a serrated melon spoon for best results.
Remove the kernels from the cob into a medium boil. Add the chopped onion, celery, minced bell pepper and add salt, pepper to taste.
Add the bacon and buttermilk dressing. Mix together and stuff tomatoes with the mixture. Refrigerate until ready to serve.
Sprinkle the tops with cheese if desired.
Note: Add a teaspoon of dressing in the bottom of the tomato or on top, and let me tell you, the tomato and corn salad is a mighty fine combination.