Corn-Stuffed Tomatoes

Name: Corn-Stuffed Tomatoes
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

7 ingredients

1 steps

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

1

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.