6 ears fresh corn
1 med. onion, chopped
1 med. green pepper, chopped
2 tbsp. butter, melted
5 med. tomatoes, sliced 1/2-inch thick
1 tsp. salt
1/2 tsp. pepper
1 c. soft bread crumbs
2 tbsp. butter, melted

Cut corn from cob. Combine corn, onion, and green pepper; saute in 2 tablespoons butter 5 minutes. Spoon half of corn mixture into a 2-quart casserole; top with half of the tomato slices. Sprinkle with half salt and pepper. Repeat the layers. Combine bread crumbs and 2 tablespoons butter; sprinkle evenly over casserole. Bake at 375 degrees for 30 minutes.