Corn Stuffed Tomatoes - cooking recipe

Ingredients

6 large ripe tomatoes
4 ears corn (about 2 c.)
1/3 c. chopped green onions
1 red bell pepper, chopped
1/2 tsp. black pepper
2 Tbsp. mayonnaise
6 Tbsp. grated Cheddar cheese

Preparation

Preheat oven to 400\u00b0.
Remove a 1/4-inch slice from the stem end of the tomato and scoop out the seeds with a spoon.
Turn the tomato shell upside down and drain on paper towels.
Work from top to bottom of the ears of corn; use a sharp knife to cut off the kernels.
Place the kernels in a medium mixing bowl with green onions, bell pepper, black pepper and mayonnaise.
Combine the ingredients to form a thick mixture.