Corn Stuffed Tomatoes

1. 1

   Preheat oven to 400u00b0.

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.

No additional tips available.