Fry 6 strips of thick cut bacon in a skillet until cooked through.
Place them on a paper towel to soak up the excess grease and then chop them to create bacon bits.
Slice 4 whole green onions and them combine them with your chopped bacon bits.
Deseed and chop 1 jalapeno into a small dice and then stir them into whipped cream cheese along with kosher salt and coarse black pepper.
Pull down the husks and strip the silk off of 6 ears of corn.
Return the husks and place them in cold water for 10 minutes.
Remove from the water and place (husks included) on a medium heated grill for about 15 minutes, turning them every 5 minutes.
Remove the corn from either the grill or the pot and allow to cool for a couple minutes.
Dress each cob with 2 T. of the cream cheese mixture, about 1/4 - 1/3 cup of bacon-onion mixture and then 2 T. of shredded parmesan cheese. Say Grace and enjoy!