Cherry Tomato Cups with Corn Relish

This would be excellent in a bento or an appetizer. Super easy! I might have to make it.

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Cherry Tomato Cups with Corn Relish
Makes 8 servings
POINTS® value | 1 per serving
Ingredients

* 2 ears corn, husks and silk removed
* 3 medium scallions, thinly sliced
* 1 fresh jalapeño, seeded and minced
* 2 Tbsp rice vinegar
* 1/2 Tbsp celery seeds
* 2 tsp honey
* 1/2 tsp salt
* 20 cherry tomatoes

Instructions

* Prepare a grill for high-heat cooking or preheat a grill pan over medium-high heat. Set the corn on the grate directly over the heat or on the grill pan. Grill, turning often, until lightly browned, about 7 minutes.

* Cool the corn 5 minutes, then cut the kernels off the ears. To do so, snap an ear of corn in half. Stand one half on the cutting board, flat side down to steady it, and run your knife along the cob, removing the kernels; repeat with the other half, then repeat with the other ears. Discard the cobs.

* In a medium bowl, mix the corn kernels, scallions, jalapeño, rice vinegar, celery seeds, honey and salt.

* Halve the tomatoes and use a little spoon or a small melon baller to scoop out and discard the seedy, pulpy centers.

* Place 1 tablespoon corn filling in each tomato half. Serve at once or cover on a platter and refrigerate for up to 1 day.

* Serving size: 5 stuffed tomato halves