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Corn-Stuffed Tomatoes
February 23, 2008

This is a REALLY great side dish - I served them with chicken enchiladas and spanish rice. Based on some of the reviews, I did the following: *after scooping insides, I salted the tomato boat and turned upside down (salt draws the liquid out and helps give flavor at the same time!). *I mixed the corn with tomato insides, eliminated the butter, and added salt, pepper, chili powder, and cayenne pepper. The spices worked SO great with the dish - and helped tie it in with enchiladas. *When spooning into the tomato boats, I kept mashing it down and draining allowing the excess liquid to come out. If you let the mixture sit for a little while with the salt added, it will help draw out the liquid. These were flavorful, healthy, and really colorful! I will definitely make again.

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