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Fresh Corn and Tomato Casserole
Submitted By: J&D
March 21, 2011
We got inspired to make this recipe after many, many ears of corn with Hickory Bacon Salt and many tomatoes with Baconnaise. Speaking of which, you can sub the Hickory Bacon Salt with 3 Tbsp Baconnaise and a little cracked black pepper.
Needless to say, this recipe works great for backyard barbecues and all sorts of gatherings.
Ingredients
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8 ears fresh corn
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1/4 cup butter
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1 teaspoon salt
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2 large tomatoes, sliced
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1 Tbsp Hickory Bacon salt or to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). 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 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, then sprinkle additional Bacon Salt on top of the tomatoes.
Bake uncovered in preheated oven for 30 minutes, or until corn is tender.
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