Confetti Corn

Confetti Corn
Recipe from: FBN Classic Recipe Collection

These were so easy to make and tasted fantastic!

6 medium tomatoes
2 tbsp butter or margarine
1/3 cup chopped green onions (I left this out.)
1/3 cup chopped red pepper ( I added more because I did not use onions.)
1 package (10 oz) frozen corn, thawed
2 tbsp vinegar
2 tbsp chopped fresh cilantro
1 tsp garlic salt

Cut 1/4 inch off top of tomatoes. Hollow out, reserving the pulp. Chop pulp into chunks; set aside. In medium skillet, heat butter. Add green onions and bell pepper and cook over medium-high heat until tender. Add corn, vinegar, tomato pulp, cilantro, and garlic salt; mix well. Heat 5 minutes or until flavors are blended. Place tomato shells in baking dish and heat on 350 for 5 minutes. Spoon tomato-corn mixture into shells.

Makes 6 servings.