I love fresh vegetables so much! Not counting what is in the grocery produce dept. Sometimes, they get real garden produce, but most of the time, it seems like something artificial--hot house grown. When you mix garden ripe tomatoes and corn, it doesn't get any better! Thanks to Cooking Thin with Chef Kathleen. I have tweaked only slightly.
1Preheat oven to 350°F. Lightly spray a 9 inch square baking dish with olive oil or cooking spray.
2In a nonstick skillet, heat 1 Tb. olive oil, over med-high heat, until hot but not smoking. Add onions; stir to coat evenly with oil. Add water to pan, and cover. Cook, stirring frequently, until onions are softened, 15 to 18 minutes. While onions are cooking, season bread crumbs with salt and pepper. Set aside. Break corn cobs in half, then slice off kernels.
3When onions are thoroughly cooked, turn off heat. Add corn and garlic (if using), to onions; stir, until corn, garlic, and onions are evenly distributed. Season with salt, pepper, and parsley.
4Spread one third of bread crumbs, in the prepared baking dish. Top with a layer of tomatoes, then half of onion, garlic (if using), and corn mixture. Repeat layer, finishing with tomato slices. Spray (or drizzle 1 tsp.) olive oil over tomatoes. Finish with bread crumbs on top & spray with cooking spray.
5Bake 35-40 minutes, or until heated through. Serve immediately.