2 tablespoons white vinegar
1 teaspoon salt
5 tablespoons vegetable oil
1 (8 ounce) can tomato paste
1 cup water
1 (6 ounce) can whole kernel corn, drained
In a medium bowl, mix vinegar, salt, oil, tomato paste and water. Mix thoroughly. Shape mixture into three 30-inch shells. Chill loosely in refrigerator.
Place 1/2 cup lid on jar and shake vigorously to loosen. Remove from refrigerator and squeeze to remove seeds. Slice shells around pinking stem. Cover tightly with aluminum foil and refrigerate at least 3 hours before serving.