From The Modern Family Cookbook

8 to 10 ears fresh corn
1/4 cup butter or bacon fat
4 slices crisp bacon
1 teaspoon salt, or to taste
2 large tomatoes, 1½ lbs., peeled, sliced

Cut corn from cob as directed for Fried Corn. There should be 4 to 5 cups of corn. Melt butter or fat in skillet, add corn and sauté quickly, about 5 minutes. Add crumbled bacon and salt and arrange in buttered casserole in alternate layers with the sliced tomatoes. Place in a moderate oven (350° F.) and bake 30 minutes, or until corn is tender. Serve hot. 5 to  6 servings.