* 6 small to medium sized ripe tomatoes * 1/2 cup creamy buttermilk salad dressing * 2 tablespoons parsley, snipped * 1/4 teaspoon pepper * 1 dash ground red pepper * 2 cups approximately 4 ears of fresh sweet corn, grilled or boiled * 1/2 cup monterey jack cheese * 1/4 cup green pepper, chopped * 1/4 cup cucumber, seeded and chopped * 1/4 cup onion, chopped * lettuce leaves to garnish plates
Cut each of the tomatoes into 4-6 wedges, cutting just to, but not through, the stemmed end and gently spread them apart.
Sprinkle with salt. Cover and chill
Combine dressing, parsley, pepper, and red pepper in a small bowl.
In a separate bowl, combine corn, cheese, green pepper, cucumber, and onion. Add dressing mixture and toss gently to coat.
Cover & Chill (this is best made the night before and makes a great lunch)
Carefully plate and fill the wedge tomatoes, serve.