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This looks very pretty paired with fried chicken or any type of barbecued meat.

Corn Stuffed Tomatoes

8 small tomatoes
1 1/2 cup cooked corn kernels
1/2 cup minced green onion
3 tbsp snipped chives
1 tbsp fresh oregano, chopped
2 1/2 tbsp. white wine vinegar
2 tbsp olive oil
salt and pepper to taste

Cut off the top third form each whole tomato, discarding it, and scoop out the seeds with a small
spoon (a grapefruit spoon works well). Reserve 1 cup of tomatoes chopped for the corn filling. Turn the tomatoes upside down on a few thicknesses of paper towel and let drain for about 15 minutes.  In a bowl toss together 1 cup of the reserved tomatoes, corn, green onion, chives, oregano, vinegar,
oil and salt and pepper to taste.  Stuff the tomatoes with the corn salad and serve.


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