Tomatoes Stuffed With Fresh Corn
|Ears of corn||2 (Cooked)|
|Chopped onion||1 Tablespoon|
|Green pepper||1⁄2 , chopped|
|Canned pimiento||1 , chopped|
Core and peel the tomatoes. Remove the pulp, leaving the shell of the tomato as a cup. Turn the tomato cups upside down to drain. Chop the pulp and drain in a sieve. Cut the corn from the cobs and add the tomato pulp, onion, pepper, pimiento and salt. Season the Vinaigrette with Tabasco to taste and add to the vegetables. Toss all ingredients together and use to fill the tomato cups. Chill well. Serve on lettuce with mayonnaise.