How to Make Fresh Corn and Tomato Casserole - A Step-by-Step Guide

There's nothing quite like the taste of fresh summer produce, and this Fresh Corn and Tomato Casserole recipe is the perfect way to celebrate the flavors of the season. This casserole is bursting with sweet, juicy corn and ripe, flavorful tomatoes, making it a delicious and wholesome side dish for any summer meal.

Using fresh, locally-grown ingredients is key to making this recipe shine. The sweetness of the corn and the acidity of the tomatoes are the star of the show, so be sure to ...

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Ingredients

  • 4 slices bacon
  • 8 ears fresh corn
  • ¼ cup butter
  • 1 teaspoon salt
  • 2 large tomatoes, sliced

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    328 cal.

    • Total Fat: 19g
    • Saturated Fat: 8g
    • Cholesterol: 33mg
    • Sodium: 629mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 6g
    • Total Sugars: 8g
    • Protein: 9g
    • Vitamin C: 21mg
    • Calcium: 14mg
    • Iron: 1mg
    • Potassium: 700mg