INGREDIENTS:

• 6 tbsp. Fresh Harvest Butter olive oil
• 2 pounds frozen or fresh corn kernels
  (about 6 1/2 cups)
• 1 tbsp. Fresh Harvest Rosemary olive oil
• 4 scallions, thinly sliced crosswise (optional)
• 1 fresh rosemary sprig (optional)
•  Kosher salt and black pepper
• ½ cup all-purpose flour
• ½ cup fine or coarse