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Fresh Corn and Tomato Casserole
Source of Recipe
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List of Ingredients
4 slices bacon
8 ears fresh corn
1/4 cup butter
1 teaspoon salt
2 large tomatoes, sliced
1. Preheat oven to 350°. Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, then 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 two-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on top.
4. Bake uncovered in preheated oven for 30 minutes or until corn is tender.
Recipe
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