 | | Directions |
- Place tomatoes, stem side down, on cutting surface. Cut each into 4-6 wedges, cutting just to, but not through, the stemmed end.
- Gently spread wedges apart slightly. Sprinkle with salt. Cover and chill.
- In a small bowl, combine dressing, parsley, pepper, and red pepper.
- In a medium bowl, combine corn, cheese, green pepper, cucumber, and onion. Add dressing mixture and toss gently to coat.
- Cover and chill.
- Fill tomatoes with corn mixture. Serve on top of lettuce on individual plates.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | small to medium sized ripe tomatoes |
| - | | 1/2 cup creamy buttermilk salad dressing |
| - | | 2 tablespoons parsley, snipped |
| - | | 1/4 teaspoon pepper |
| - | | 1 dash ground red pepper |
| - | | 2 cups approximately 4 ears of fresh sweet corn, grilled or boiled |
| - | | 1/2 cup monterey jack cheese |
| - | | 1/4 cup green pepper, chopped |
| - | | 1/4 cup cucumber, seeded and chopped |
| - | | 1/4 cup onion, chopped |
| - | | lettuce leaves to garnish plates |
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