Preheat oven to 350°F. Cook bacon in a deep skillet over medium-high heat until crisp and evenly brown; remove and absorb grease with paper towel. Chop bacon, and set aside. 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 min., stirring constantly. Stir in the bacon and salt, and remove from heat. Spread a layer of the corn mixture in the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top. Bake uncovered in preheated oven for 30 min., or until corn is tender.