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Tomatoes Stuffed With Fresh Corn

American.Gourmet's picture
Ingredients
  Ripe tomatoes 4
  Corn ears 2 , cooked
  Chopped onion 1 Tablespoon
  Green pepper 1⁄2 , chopped
  Pimento 1 , chopped
  Salt 1⁄2 Teaspoon
  Garlic french dressing 1⁄3 Cup (5.33 tbs)
  Tabasco 1 Dash
  Lettuce 1
  Mayonnaise 2 Tablespoon (Adjust Quantity As Needed)
Directions

1. Core and peel the tomatoes. Remove the pulp, leaving a wall about one-third inch thick. Turn the tomato cups upside down to drain. Chop the pulp and drain in a sieve.
2. Cut the corn from the cobs and add the tomato pulp, onion, green pepper, pimento and salt.
3. Season the French dressing with Tabasco to taste and add to the vegetables. Toss all ingredients together and use to fill the tomato cups. Chill well.
4. Serve on lettuce with mayonnaise.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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