Chilled, Stuffed Tomatoes
A delicious dinner on a hot summer night
Ingredients
- 2 ears corn
- 1 tablespoon sugar
- 2 tomatoes
- 1 avocado
- Salt & pepper
- 1-1/2 teaspoons dried basil
Instructions
- Bring a large pot of water to boil.
- While heating, remove husk and silks from corn.
- Add corn and sugar to boiling water
- Remove from heat, and let stand for 10 minutes.
- While corn sites, cut top off of tomatoes, and remove seeds and pulp, using a spoon.
- Dice pulp, and discard seeds.
- Remove pit and peel from avocado and dice.
- When corn is cooked, remove from water, and cool.
- Remove kernels from cobs.
- Combine diced tomato pulp, avocado, and corn in a bowl.
- Stir in salt, pepper, and basil.
- Divide filling between tomatoes.
Notes
Each tomato will overflow with filling. Add a few crackers or tortilla chips, and serve as a dip on the side.