Fresh Corn and Tomato Casserole Recipe -
Fresh Corn and Tomato Casserole Recipe
  • READY IN 1 hr

Fresh Corn and Tomato Casserole

Recipe by  

"This casserole is wonderful for a backyard picnic. It uses all fresh ingredients and simply contains corn, tomatoes and bacon. A great complement for a barbecue."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. 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.
  2. 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.
  3. 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.
  4. Bake uncovered in preheated oven for 30 minutes, or until corn is tender.
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2003

My husband and I enjoyed this a lot. I changed the prep. a bit. Instead of sauteeing corn (used frozen) I mixed all ingredients together and baked. Added one green onion; used low fat marg. and turkey bacon; omitted salt. Very flavorful and would be great for a picnic.

Most Helpful Critical Review
Aug 29, 2002

The tomatoes and corn came staght from the farm. The casserole was very good but there was too much liquid. I will thcken the corn and tomato juices before putting them into thc asserole next time.

Aug 27, 2003

This was good the day I made it but the leftovers were soggy.

Sep 16, 2003

Kudos Ronda. My husband and I loved this recipe. The only thing I'll do differently the next time is peel the tomatoes. The skin is tough after baking.

May 28, 2011

Oh, my goodness! I have tried many recipes from allrecipes but this is by far the very best dish I have made and I have to be honest, while I love both corn and tomatoes I never would have thought of using them together in a dish this way. I really can't say enough good things about it but I ll try with a few: every bite tastes like a little bit of summer in your mouth. So good. I made it exactly as written with 2 exceptions. I added pepper and 2 sliced green onions which I layered along with the tomatoes and corn. Oh, and I did not melt the butter beforehand, just put it in the skillet with the corn to cook briefly as recommended. I guess that makes 3 things I did slightly differently but I just thought of one more: I only made 2 layers and I did not wind up with tomatoes, but sprinkled remaining corn/green onions on top. Oh, yeah. I almost forgot that I only baked it for like 25 minutes and that was plenty of time. My husband loved it and I will definitely be making this dish again. We only had a small amount left over (which I had for lunch the next day), so I would say this would feed 2-3 people. What a perfect dish!

Sep 23, 2003

Very tasty, I added some chopped onion to the cornwhile cooking it before the baking process. I made individual servings in small gratin dishes.

Sep 09, 2006

Great. Didn't change a thing - it came out really good.

Jul 16, 2003

This recipe was very colorful, but lacked a blended flavor. It tasted like corn, tomatoes and bacon, but not the "casserole type" flavor like I had hoped. I think it would turn out better with crushed tomatoes (rather than fresh sliced)and fresh herbs.


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  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 38.8 g
  • 13%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 629 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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