Tomatoes Stuffed with Fresh Corn
|Corn ears||2 , cooked|
|Chopped onion||1 Tablespoon|
|Green pepper||1⁄2 , chopped|
|Pimento||1 , chopped|
|Garlic french dressing||1⁄3 Cup (5.33 tbs)|
|Mayonnaise||2 Tablespoon (Adjust Quantity As Needed)|
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.