![](https://cdn.statically.io/img/www.allrecipes.com/thmb/L66f6aybMKENtKkFT-9JnQ1Ve30=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/640916-bd5c045343144c9f8fe0274557c14af3.jpg)
Ingredients
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4 slices bacon
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8 ears fresh corn
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¼ cup butter
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1 teaspoon salt
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2 large tomatoes, sliced
Directions
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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.
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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.
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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.
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Bake uncovered in preheated oven for 30 minutes, or until corn is tender.
Nutrition Facts (per serving)
328 | Calories |
19g | Fat |
39g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 328 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 8g | 40% |
Cholesterol 33mg | 11% |
Sodium 629mg | 27% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 6g | 21% |
Total Sugars 8g | |
Protein 9g | 18% |
Vitamin C 21mg | 23% |
Calcium 14mg | 1% |
Iron 1mg | 7% |
Potassium 700mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.