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Mexicorn®-Topped Tomatoes

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Mexicorn®-Topped Tomatoes
  • Prep 20 min
  • Total 20 min
  • Ingredients 11
  • Servings 6
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Top fresh tomato slices with a fruity, spicy salsa for a salad with a kick!
Updated Mar 5, 2012
Bake-Off® Contest 42, 2006
Bake-Off® Contest 42, 2006
Roxanne Chan
Albany, California

Ingredients

  • 1 can (11 oz) whole kernel corn with red and green peppers, drained
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
  • 1/2 cup finely chopped fresh or refrigerated mango
  • 2 tablespoons finely chopped green onions (2 medium)
  • 2 tablespoons sliced ripe olives
  • 1 tablespoon finely chopped fresh cilantro
  • 1 tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)
  • 1 tablespoon lime juice (1/2 medium)
  • 1 teaspoon olive oil
  • 4 large firm ripe tomatoes, cut crosswise into 1/4-inch-thick slices
  • Pumpkin seeds*

Steps

  • 1
    In medium bowl, mix all ingredients except tomatoes and pumpkin seeds.
  • 2
    On serving platter, arrange tomatoes, overlapping slices. Spoon corn mixture down center of tomatoes. Sprinkle with pumpkin seeds.

Tips from the Pillsbury Kitchens

  • tip 1
    *Roasted hulled pumpkin seeds (pepitas) can be used as garnish.

Nutrition Information

110 Calories, 2 1/2g Total Fat, 3g Protein, 18g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
25
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
300mg
12%
Potassium
340mg
10%
Total Carbohydrate
18g
6%
Dietary Fiber
3g
12%
Sugars
8g
Protein
3g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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