Corn Stuffed Tomatoes
Ingredients
Instructions
- Preheat oven to 400°.
- Remove a 1/4-inch slice from the stem end of the tomato and scoop out the seeds with a spoon.
- Turn the tomato shell upside down and drain on paper towels.
- Work from top to bottom of the ears of corn; use a sharp knife to cut off the kernels.
- Place the kernels in a medium mixing bowl with green onions, bell pepper, black pepper and mayonnaise.
- Combine the ingredients to form a thick mixture.
Nutrition & Diet Analysis (per serving)
412
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).