Recipe: Corn-Stuffed Tomatoes (Tomates Rellenos con Choclo) (Chilean)

CORN-STUFFED TOMATOES
(TOMATES RELLENOS CON CHOCLO)

4 large, ripe tomatoes
1 1/2 cups cooked corn kernels
1/2 cup chopped cooked ham
1/2 cup chopped onion
4 tablespoons mayonnaise,* (divided use
2 cups shredded lettuce (for serving)

Cut off the tops of the tomatoes and remove the pulp with a spoon. Remove and discard seeds. Chop the pulp.

Mix the pulp with the corn, ham, onion and 2 tablespoons mayonnaise. Fill the hollowed tomatoes with the mixture and top with a dollop of mayonnaise.

Serve cold on a bed of shredded lettuce.

Note: The original recipe calls for 1 cup of homemade mayonnaise flavored with 3 cloves of crushed garlic. You can use prepared mayonnaise and add garlic to taste.

Makes 4 servings
Adapted from: Three Generations of Chilean Cuisine by Mirtha Umana-Murray
Source: Marie Alexander, The Oregonian - September 5, 2000