Fresh Corn and Tomato Casserole

Fresh Corn and Tomato Casserole
  • 4 slices bacon
  • 8 ears fresh corn
  • 1/4 cup butter
  • 1 teaspoon salt
  • 2 large tomatoes, sliced


  1. 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.
  2. 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.
  3. 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.
  4. Bake uncovered in preheated oven for 30 minutes, or until corn is tender.

05/23/2018
Fresh Corn and Tomato Casserole, recipe PT15M PT1H 5 455 calories

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