Pan-Roasted Corn Kernels with Bacon and Rosemary

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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!


  • 6 ounces Organic Prairie bacon (4 slices)
  • 23 cup finely chopped onion
  • 4 cups corn kernels, cut from cobs
  • 1 tablespoon chopped fresh rosemary
  • 3 tablespoons Organic Valley cream cheese, softened
  • salt & pepper to taste


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.

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Barbara Teller from Fulton NY on August 24th, 2011
Made this and took to church bring a dish to pass around I,used fresh local sweet corn on the cob.What great coments I,recieved .Love It;Thanks.Sincerly Barb.

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