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.
