3 Tablespoons olive oil, divided
2 Ears corn
4 Slices cooked thick cut bacon
1/4 Cup chopped parsley or cilantro
1/2 Teaspoon ground cumin
Pinch of garlic powder
Salt and pepper to taste
Steam the potatoes in their bag in the microwave according to the package directions and allow to cool enough to handle. Peel (optional) and slice into quarters. Add 1 tablespoon of the olive oil to a cast iron pan or large skillet along with the ears of corn. Saute on high heat until the corn begins to char. Remove the corn from the pan, add the remaining 2 tablespoons of olive oil and the quartered potatoes. Stir in the ground cumin, garlic powder, salt and pepper and saute on medium high heat until the potatoes get crispy. While the potatoes are cooking, slice the kernels off the corn cobs with a sharp knife. When the potatoes are done, stir in the corn, bacon and greens and serve hot.