Fresh Corn And Tomato Casserole - cooking recipe

Ingredients

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

Preparation

Cut corn from cob (there should be 4 to 5 cups of corn).
Melt butter in a skillet; add corn and saute quickly (about 5 minutes). Add crumbled bacon and salt.
Arrange in buttered casserole in alternate layers with the sliced tomatoes.
Place in a moderate oven (350\u00b0) and bake 30 minutes, or until corn is tender.
Serves 6.