In a non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it saut the corn and the scallions, stirring, for 1 minute. Stir in the bacon and the red pepper flakes and saut the mixture for 15 seconds. Serves 2. Gourmet August 1993
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|Serving Size: 1 Serving (299g)|
|Recipe Makes: 1|
|Calories from Fat: 324 (62%)|
|Amt Per Serving||% DV|
|Total Fat 36g||48 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 38.1mg||12 %|
|Sodium 477.4mg||16 %|
|Potassium 633.8mg||17 %|
|Total Carbohydrate 44.8g||13 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 39.8g|
|Protein 13.2g||19 %|
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Calories per serving: 526
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