There isnít much you can do to improve on an ear of sweet corn dabbed with butter and dusted with salt. But try pan-roasting some fresh-from-the-cob kernels with rosemary then finish the mix with a little organic bacon and cream cheese. Move over, corn-on-the-cob!
1. Fry the bacon until crispy in a large skillet over medium flame. Remove bacon and drain on paper towels.
2. Discard all but 1 1/2 tablespoons of fat in the pan. Stir in the onions and cook until tender. Add corn and rosemary; cook, stirring often, 3-5 minutes. Crumble and stir in bacon. Stir in cream cheese until it dissolves into the mixture. Season with salt and pepper to taste. Serve hot.
Copyright by Terese Allen