This recipe provided
by Hellmann's
This side dish is such a great use for leftover corn from
dinner that you might want to plan to cook extra just to make
this. Feel free to adjust the spiciness of the dressing to
your own taste.
| |
|
| Preparation Time: |
45 minutes |
| Chilling Time: |
30 minutes |
| |
Serves 8 |
| 4 |
large Ontario Beefsteak Field Tomatoes |
| 3 cups (750 mL) |
Ontario Corn kernels, cut from 4-5 cooked cobs
|
| 1/3 cup (75 mL) |
minced Ontario Red Onion |
| 1/3 cup (75 mL) |
crumbled feta cheese |
| 1 |
jalapeño pepper, minced |
| 1/4 cup (50 mL) |
Hellmann's Real or Light Mayonnaise |
| 1 |
clove Ontario Garlic, minced |
| 1/4 tsp (1 mL) |
chili powder |
| 1 tbsp (15 mL) |
lime juice |
| |
salt and black pepper to taste |
Cut tomatoes in half crosswise and with a melon baller or
spoon, scoop out as much of the pulp as possible, leaving
a 1/4-inch (0.5 cm) shell. Chop tomato pulp and place in a
strainer set over a bowl to drain excess liquid. Set tomato
shells aside. In a medium bowl, combine corn, onion, cheese
and jalapeño. Add mayonnaise, garlic, chili powder
and lime juice and stir until everything is evenly coated
with dressing. Add 1 cup (250 mL) of the drained tomato pulp
and toss again to mix.
Spoon corn mixture into the tomato shells, dividing the mixture
evenly between the 8 halves. Chill for 30 minutes and serve.
Tip
To make ahead of time, the corn mixture can be prepared and
chilled, but don't add the chopped tomato pulp until just
before filling the shells.
| Nutritional Information: |
Hellmann's Regular |
Hellmann's Light |
| 1 Serving: |
|
|
|
Protein: |
4 grams |
3.9 grams |
|
Fat: |
6 grams |
4.7 grams |
|
Carbohydrates: |
21 grams |
22 grams |
|
Calories: |
142 |
131 |
|
