Corn and bacon ramekins
Serves 4

4 fresh corn cobs
2 tsp olive oil
2 rashers bacon, cut into thin strips
1 small onion, finely chopped
1/4 tsp salt
1/2 tsp black pepper
3 eggs, lightly beaten
2 tblsp chopped fresh chives
2 tblsp chopped fresh parsley
3/4 cup fresh white breadcrumbs
1/3 cup cream

Preheat oven to moderate 180C. Brush four 3/4 cup-capacity ramekins or ovenproof dishes with melted butter or oil. Remove silk and husks from corn. Using a coarse grater, grate corn into a deep bowl to avoid splashing-there should be about 11/2 cups corn flesh and juice. Heat oil in medium pan. Add bacon and onion, cook over medium heat for 3-4 minutes or until onion softens. Remove from heat. Transfer mixture
to a bowl. Stir in corn, salt, pepper, eggs, chives, parsley, breadcrumbs and cream. Spoon equal amounts of mixture into prepared dishes. Place dishes in a large baking dish. Pour in enough hot water to come halfway up the sides of dishes. Lay a piece of foil loosely over the top. Bake for 25-30 minutes or until just set. Sprinkle with snipped chives and shavings of parmesan cheese, if desired, and serve warm with salad.

Storage time: This dish can be eaten warm or cold the next day.

Hint: Serve cold, with crusty bread or toast, for brunch.