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Corn, [Turkey] Bacon and Green Onion Saute


By Foody floozy, adventures of a Colorado cook (Visit website)



I use turkey bacon in this dish to cut down on fat and calories, however good old normal bacon can be used if you prefer. Some of you may turn your nose up at turkey bacon and I can't blame you; most of it is not very good. It can have a very awkward texture and lack flavor. However, I must expose you to the brand, Eating Right, bacon. I think why this brand actually works well as a pork bacon substitute is the combination of dark and light meat. You get a nice thick slice that is somewhat smoky and chewy or crispy like pork bacon. I know locally it is carried at my Safeway store; I am unsure where in other states it is carried. If you cannot locate it try using pork bacon but bake it in the oven in a rack so it crisps up and the fat drips below and is cooked out of the bacon.

4 slices turkey bacon
4 medium ears of sweet corn, kernels removed
3 large green onions, thinly slice whites and green tops
1 T smart balance or butter
Salt & pepper to taste
dash of red pepper flakes if you want heat [I left out of my recipe due to allergy]

To prepare the bacon, heat oven to 400 degrees. Place bacon slices on rack placed on top of baking sheet. Cook 20 minutes or until your desired crispiness. You can prepare pork bacon the same way. Cool and cut into small pieces

Remove corn from ears. I like to use a bundt pan to catch the kernels as otherwise they go all over the counter.

Heat pan over medium-high heat and melt the butter. Add corn and saute for a 1-1/2 minutes. Add green onions and cooked bacon and saute another minute. Add salt and pepper to taste. If I could, I would add red pepper flakes to give a little kick.

Want a vegetarian corn saute??? Omit the bacon and either saute black beans or red bell pepper or both.

Nutritional content per serving, makes 4 good sized servings
Calories: 139 Fat:4.4g Carbs: 18.9 Sodium: 356mg Protein: 8g




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