Makes 6 servings
6 large ripe, firm tomatoes
4 ears corn, or 2 cups corn kernels
1 red bell pepper, finely chopped
1/2 cup chopped chives or scallion greens
2 tbsp. low fat or fat free mayonnaise
1 tbsp. chopped fresh dill
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
6 tbsp. grated low fat or fat free Cheddar cheese
If you are serving this dish hot, preheat the oven to 400*.
1/4″ slice from the stem ends of the tomatoes and scoop out the seeds with a
spoon.
Turn the tomato shells upside down and drain them on paper towels.
Using a sharp knife and working from the top to the bottom of each ear of
corn, cut the kernels from the cob.
Place kernels in a med.-sized mixing bowl and add the bell pepper, chives,
mayonnaise, dill, black pepper, and salt. Combine.
Stuff the corn mixture into the tomatoes and sprinkle 1 tbsp. of the Cheddar
on top of each one.
If desired, bake for 15 min. and serve as a hot side dish, or chill i n the
refrigerator and serve as a cold salad