4 ears Florida sweet corn, kernels cut from cobs (about 4 cups)
1 Florida bell pepper, diced small (about 1 cup)
1 Florida tomato, diced small (about 1 cup)
1/2 medium onion, diced small (about 1 cup)
8-10 slices thick-cut bacon, cut into 1/2-inch pieces
6 ounces cream cheese
1/3 cup half and half
1 tablespoon all-purpose seasoning (Everglades) plus more to taste
1/2 lemon, juiced
A few dashes Florida hot sauce (if desired)
1 tablespoon fresh herbs (parsley, thyme, rosemary), chopped fine
3 garlic cloves, chopped fine (1 tablespoon)
Sea salt and fresh ground pepper, to taste
Preheat a large skillet over medium-high heat. Carefully add the chopped bacon and cook until crispy. Carefully remove the crispy bacon from the pan onto a draining surface. Add the onion, peppers and corn to the hot pan with the bacon grease. Cook ingredients for 5 to 6 minutes. Reduce heat to medium and add half and half, diced tomatoes and cream cheese and stir ingredients to combine. Add the seasoning, garlic, lemon juice, hot sauce, half the crispy bacon and herbs. Taste and adjust seasoning with sea salt and fresh ground pepper. Remove from heat, top with remaining bacon and serve warm.
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