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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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4.092105
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 468 Calories from Fat 252

% Daily Value*

Total Fat 28 g43.3%

Saturated Fat 4.2 g21.2%

Trans Fat 0 g

Cholesterol 10.7 mg3.6%

Sodium 832.2 mg34.7%

Total Carbohydrates 57 g18.8%

Dietary Fiber 11.5 g46.1%

Sugars 17.3 g

Protein 10 g19.2%

Vitamin A 315.5% Vitamin C 224.6%

Calcium 8.5% Iron 20.9%

*Based on a 2000 Calorie diet

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Tomatoes Stuffed With Fresh Corn Recipe