From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.


  • 6 slices bacon

  • 6 ears fresh corn

  • 1/2 cup chopped green pepper

  • 1/2 cup chopped onion

  • 1 teaspoon salt

  • 1/8 teaspoon pepper

  • 2 fresh tomatoes, peeled and sliced


In a large skillet, cook bacon until crisp.  Remove from skillet, drain on paper towels and crumble.  Remove all but 2 Tablespoons bacon fat from skillet.  Cut corn from cobs.  Add corn, green pepper and onion to bacon fat.  Cook over high heat for 5 minutes.  Add crumbled bacon, salt and pepper.  In a 2-quart casserole, alternate layers of the corn mixture and tomato slices.  Bake, uncovered, at 350 degrees for 30 to 40 minutes, until corn is tender.