It’s prime harvest season at my house
Corn, sungold tomatoes, herbs and more….
2 strips of prosciutto
4 ears of corn
1 cup sungold or other cherry tomato
1 T each of fresh Basil and Oregano
1/4 c Pepita’s
1 t red pepper flakes
Salt and Pepper
Cut corn off of cob and place kernels in preheated pan with olive oil and prosciutto. Gently cook and toss, add tomatoes, spices and pepitas, toast.
Sprinkle herbs on top. Add feta, goat cheese or another of your favorites if you wish. Serve hot.