Slice the corn off the cob in such a manner that the kernels and the juice are all retained. Heat the bacon fat in a heavy skillet. When the fat is hot, add the corn and the remaining ingredients and stir thoroughly to be sure that they are well combined. Lower the heat and cook the corn for 7 to 10 minutes, stirring occasionally. Adjust the seasoning and serve hot. Makes 4 servings. Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley"
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|Serving Size: 1 Serving (2838g)|
|Recipe Makes: 1|
|Calories from Fat: 2503 (41%)|
|Amt Per Serving||% DV|
|Total Fat 278.1g||371 %|
|Saturated Fat 142.7g||714 %|
|Monounsaturated Fat 85.4g|
|Polyunsanturated Fat 32g|
|Cholesterol 663.5mg||204 %|
|Sodium 1085.1mg||37 %|
|Potassium 5120.9mg||135 %|
|Total Carbohydrate 820.5g||241 %|
|Dietary Fiber 70.9g||284 %|
|Sugars, other 749.6g|
|Protein 140.6g||201 %|
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Calories per serving: 6180
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