Description

Take advantage of the season's fresh corn with this wonderful side dish. It also has fresh rosemary sprigs, bacon and red potatoes. For an extra flavor boost, add a few tablespoons of onion while cooking.

Ingredients

• 3 medium red potatoes, thinly sliced into bite-sized pieces
• 3 ears of corn, kernels sliced off
• 4 slices bacon, cooked and chopped into 1 inch pieces
• 2 T. finely chopped fresh rosemary
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 T. olive oil
• optional: 2 T. chopped onions

Steps

1. In a large skillet, warm oil over medium high heat. Add potatoes and onions; stir to coat. Season with salt and pepper.Cook undisturbed a few minutes; stir. Continue cooking until potatoes are softened and beginning to brown, about 10-20 minutes, depending on the thickness of potato slices.
2. Add corn and cook, stirring as needed, until tender but still crisp. Remove from heat; add cooked bacon and fresh rosemary. Taste and adjust seasonings, as needed.
3. 5 servings