Corn Stuffed Tomatoes

Directions

1. 1
   Preheat oven to 400°.
2. 2
   Remove a 1/4-inch slice from the stem end of the tomato and scoop out the seeds with a spoon.
3. 3
   Turn the tomato shell upside down and drain on paper towels.
4. 4
   Work from top to bottom of the ears of corn; use a sharp knife to cut off the kernels.
5. 5
   Place the kernels in a medium mixing bowl with green onions, bell pepper, black pepper and mayonnaise.
6. 6
   Combine the ingredients to form a thick mixture.