Tomato and Corn Salad

Instructions

1. Prepare large firm tomatoes by paring carefully.
2. Extract 3/4 of the pulp, have enough cold boiled corn to fill the excavated tomatoes.
3. Save the pulp you removed, for cooking.
4. Fill the shells with the corn, well seasoned with mayonnaise, and set in refrigerator until ready to serve.
5. Serve upon crisp lettuce leaves.