Submitted By: Sherri Crews

Ingredients:
8 medium sized tomatoes
Salt and pepper to taste
2 cups frozen corn kernels, thawed or fresh corn off the cob
1/3 cup chopped purple onion
1/4 cup chopped red bell pepper
3 tablespoons chopped fresh cilantro + 8 cilantro leaves
2 tablespoons fresh lime juice
1 to 2 tablespoons finely chopped jalapeno pepper 
1/2 teaspoon salt

Directions:
Combine all ingredients except tomatoes in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before assembling tomatoes. Core tomatoes. Slice each tomato from top to bottom leaving about ¼-½ inch uncut at the bottom. Turn tomato and make another cut to make a cross. Cut tomato two more times to create 8 even slices but leave slices attached at bottom. Sprinkle tomatoes lightly with salt and/or pepper as desired –I like both. Place each tomato in a decorative colorful bowl and fan out the tomato for stuffing. Put one large spoonful of corn salsa inside each tomato. Add a leaf of cilantro for decoration. Also good with grilled shrimp on top for a light lunch.