Sprinkle the tomato slices evenly with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Dredge tomato slices in cornmeal.

Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat.

Add 6 tomato slices to the pan and cook for 2 minutes, or until lightly browned.

Coat the tops of the tomato slices with cooking spray, then turn the slices over.

Cook for another 2 minutes, or until lightly browned.

Remove the fried tomato slices from the pan and set aside.

Repeat the frying procedure with the remaining 2 teaspoons of olive oil, the remaining 6 tomato slices, and more cooking spray.

Return the pan to medium-high heat.

Coat the pan with cooking spray.

Add the finely chopped onion and red bell pepper to the pan and sauté for 3 minutes.

Add the fresh corn kernels and minced garlic to the pan and sauté for 1 minute.

Stir in the balsamic vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Remove the salsa from the heat and stir in the minced fresh parsley.

Serve the warm corn salsa over the fried green tomato slices.