Fresh Corn And Tomato Casserole - cooking recipe

Ingredients

8 to 10 ears fresh corn
1/4 c. butter or bacon drippings
4 slices crisp bacon, chopped
1 tsp. salt or to suit taste
2 large tomatoes, peeled and sliced

Preparation

Cut corn from cob, about 4 to 5 cups of corn.
Melt butter or drippings in skillet; add corn and saute quickly for about 5 minutes.
Add bacon and salt; arrange in buttered casserole in alternate layers with the sliced tomato.
Place in oven at 350\u00b0 for about 30 minutes or until corn is tender.
Serve hot.
Makes 5 to 6 servings.