This is a very summery chilean dish. It's very common to see it on a Sunday afternoon table or when you have company. There are so many ways you can stuff the tomatoes, but this is the most simple one. Hope you enjoy it!
Ingredients:
4 leaf lettuce leaves
4 tomatoes (medium size)
1 cup frozen corn (or fresh)
2 Tbspn. Mayo
Salt and Pepper to taste
4 Basil leaves, chiffonade
Directions:
Wash the tomatoes and cut the top of them. With the help of a spoon remove the inside and put it into a bowl. Cut the tomatoes inside parts and tops into little bites.
Cook the frozen corn according to package instructions. Rinse with cold water until it cools off. Add the cooled corn to the tomato chunks. Season with salt and pepper to taste. Add the mayo and mix well.
Fold the lettuce leave inside of each tomato making sure you leave some out as garnish. Fill the tomatoes up with the tomato - corn mix. Decorate with the chiffonade basil.
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