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Avocado-Stuffed Cherry Tomatoes

Ready In: 45 Minutes

Prep Time: 15 Minutes

Cook Time: 5 Minutes

Serves 4

Preheat your oven to 400°F.
Cut a bit off the top of each cherry tomato. Use a finger to wipe out the seeds and discard them.
Place the corn on a cookie sheet or any flat pan and bake for a few minutes until it is a bit dried.
Cut the avocado in half and remove the pit.
Scoop out the avocado into a bowl.
Add the corn to the avocado.
Add the lime juice, Tabasco, salt, and chili powder to the avocado and mix well.
Fill the tomatoes with the avocado mixture.
Sprinkle with chili powder, if desired, before serving.