Ingred.
1 T. olive oil
2 cans del monte whole kernel corn, well drained (15.25 oz)
1/8 t. dried red pepper fakes
1/3 c. chopped fresh basil
1/4 c. shredded Parmesan cheese
Heat oil in a large skillet over med heat; add corn and red pepper flakes. Cook 4 to 5 minutes, stirring occasionally, until heated through.
Stir in basil and top with cheese. Season to taste with salt and black pepper, if desired.
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