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Smoky Ranchero Corn

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By Pillsbury Kitchens
Updated Aug 26, 2016
Bake-Off® Contest 39, 2000
Betty Schroedl
Jefferson, Wisconsin
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Serve this skillet corn dish ranch-style.

Smoky Ranchero Corn

  • Prep Time 35 min
  • Total 0 min
  • Ingredients 11
  • Servings 6
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Ingredients

  • 1/4 lb. mesquite-smoked or regular bacon, cut into small pieces
  • 1/4 cup sliced green onions
  • 1/4 cup chopped red bell pepper
  • 2 (11-oz.) cans Sweet Yellow and White Corn, drained
  • 1/4 cup purchased ranch salad dressing
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon chopped fresh cilantro
  • 2 lime slices
  • 2 fresh cilantro sprigs

Instructions

  • Step 
    1
    Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Discard drippings.
  • Step 
    2
    In same skillet, combine cooked bacon, onions, bell pepper and corn. Reduce heat to low; cook 5 minutes or until thoroughly heated, stirring occasionally.
  • Step 
    3
    Meanwhile, in small bowl, combine salad dressing, lime juice, cumin and red pepper flakes; mix well.
  • Step 
    4
    Add dressing mixture to corn mixture; mix well. Remove skillet from heat. Stir in chopped cilantro. Garnish with lime slices and cilantro sprigs.

Nutrition

Nutrition Facts

Serving Size: 2/3 Cup
Calories from Fat
80
% Daily Value*:
Vitamin A
8%
8%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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