Spicy Corn Stuffed Tomato Salad

6 small, ripe tomatoes
1/2 cup creamy buttermilk 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

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. In a small mixing bowl, combine dressing, parsley, pepper and red pepper. In another bowl, combine corn, cheese, green pepper, cucumber and onion. Add dressing mixture; toss gently to coat. Cover; chill. Serve tomatoes filled with corn mixture over lettuce on individual plates. Makes 6 servings.

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