Tomatoes Stuffed with Corn

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             FOOD FUNNY
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Thanks to Sharon Mitcheltree for sharing this with us:

My aunt was forever dieting. No one else could ever see the weight loss,
but she was always bragging "I lost three pounds," "I lost five pounds,"
etc. One time she announced she had lost ten pounds. My uncle replied
"Turn around, I just found it."

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             TODAY'S RECIPE
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Cooking without heat frequently necessitates the opening of a can or
two, which my more established readers know that I am not opposed to
doing. Please be sure that all the canned products you buy are as free
from additives as possible.

Tomatoes Stuffed with Corn

4 - 6 ripe tomatoes
1 can (15 oz, 425 g) whole-kernel corn, drained
1 - 2 ribs celery, finely chopped
1 red bell pepper (capsicum), seeded and finely chopped
2 Tbs (30 ml) chopped cilantro (coriander leaves)
1 - 2 jalapeno peppers, seeded and finely chopped (optional)
1/4 cup (60 ml) mayonnaise
1 Tbs (15 ml) chili powder
The grated zest and juice of 1 lime
Salt and freshly ground pepper to taste
Lime wedges for garnish

Slice the tops off the tomatoes and scoop out the pulp and seeds. Set
aside. Combine the corn, celery, bell pepper, cilantro, and optional
jalapeno pepper in a mixing bowl. In a separate bowl, whisk together the
mayonnaise, chili powder, lime zest and juice, salt, and pepper. Combine
the mayonnaise mixture with the corn mixture, stirring to thoroughly
combine. Spoon the corn mixture into the tomato shells and serve
chilled, garnished with lime wedges.
Serves 4 to 6.
Received on Mon Sep 8 18:47:07 2008