Ingredients

• 6  small ripe tomatoes
• 1/2  cup creamy buttermilk salad dressing
• 2  tablespoons snipped parsley
• 1/4  teaspoon pepper
•   Dash ground red pepper
• 2  cups cooked fresh corn kernels
• 1/2  cup shredded Monterey Jack cheese
• 1/4  cup chopped green pepper
• 1/4  cup chopped cucumber
• 1/4  cup chopped onion
•   Lettuce leaves

Directions

1. Place tomatoes, stem end down, on a cutting surface. Cut each into 4 to 6 wedges, cutting to, but not through, stem end. Spread wedges apart slightly; sprinkle with salt. Cover; chill.

2. In a small mixing bowl, combine buttermilk salad dressing, parsley, pepper, and red pepper.

3. In another bowl, combine corn, cheese, green pepper, cucumber, and onion. Add dressing mixture; toss gently to coat. Cover and chill.

4. To serve, arrange tomatoes atop lettuce leaves on individual plates. Fill the tomatoes with corn mixture. Makes 6 servings.