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Corn-Stuffed Tomatoes Recipe

Hazel Holley of Samson, Alabama teams up canned corn with chopped green pepper and onion to create a fresh-tasting salad with light mayonnaise coating. The pretty mixture is especially appealing presented in a tomato shell.

This recipe is:

Quick

Diabetic Friendly

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Corn-Stuffed Tomatoes Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

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Ingredients

2 cans (7 ounces each) white or shoepeg corn, drained
2 cans (7 ounces each) Mexicorn, drained
1/2 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons fat-free mayonnaise
1/8 teaspoon pepper
8 medium tomatoes

Directions

In a bowl, combine the first four ingredients. Combine mayonnaise and pepper; mix well. Pour over the corn mixture and toss to coat. Cut the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell (discard pulp). Spoon corn mixture into the tomatoes. Refrigerate until serving. Yield: 8 servings.

Nutritional Analysis: One serving equals 134 calories, 480 mg sodium, 0 cholesterol, 28 gm carbohydrate, 4 gm protein, 1 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Originally published as Corn-Stuffed Tomatoes in Quick Cooking July/August 1998, p45

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.