Fresh Corn and Tomato Casserole recipe

6 servings

4 slices bacon

8 ears fresh corn

1/4 cup butter

1 teaspoon salt

2 large tomatoes, sliced

Preheat oven to 350 degrees F (175 degrees C).

Place bacon in a large, deep skillet.

Cook over medium-high heat until crisp and evenly brown; drain.

Chop bacon, and set aside.

Cut corn from cobs.

There should be about 4 or 5 cups of corn kernels.

Melt butter in a large skillet over medium heat.

Add the corn, and cook for about 5 minutes, stirring constantly.

Stir in the bacon and salt, and remove from heat.

Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes.

Repeat layers twice, ending with tomatoes on the top.

Bake uncovered in preheated oven for 30 minutes, or until corn is tender.