| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
August 1993 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 1/2 |
c |
Cooked fresh corn kernels; (cut from about 3 |
|
|
; ears) |
| 2 |
|
Scallions; chopped fine |
| 2 |
sl |
Bacon; cooked and crumbled |
|
|
A pinch of dried hot red pepper flakes |
INSTRUCTIONS
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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