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