6 slices bacon
4 c. fresh corn cut from cob (about 8 ears)
1 c. chopped green pepper
1/2 c. chopped onion
2 med. tomatoes, peeled & chopped
1 tsp. salt
1/4 tsp. pepper

Cook bacon until crisp; drain and crumble. Reserve 2 tablespoons bacon drippings in skillet; add corn, green pepper, and onion. Cook over high heat 5 minutes, stirring often; stir in bacon, tomatoes, salt, and pepper. Spoon mixture into a lightly greased 2-quart shallow baking dish. Bake at 350 degrees for 15 minutes. Yields 8 servings.