Warm sweet corn with bacon, green onions, and bell pepper, lightly coated with a cumin and lime ranch style dressing. A hint a red pepper flakes gives it just that little extra ‘zing.’ One of my favorite ways to serve corn.
Smoky Ranchero Corn
1/4 pound mesquite-smoked or regular bacon, cut into small pieces
1/4 cup sliced green onions
1/2 cup chopped red bell pepper
2 (11-ounce) cans super sweet yellow and white corn, drained
1/4 cup ranch salad dressing
1 teaspoon fresh lime juice
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
1 tablespoon chopped fresh cilantro
Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Discard drippings.
In same skillet, combine cooked bacon, onions, bell pepper and corn. Reduce heat to low; cook 5 minutes or until thoroughly heated, stirring occasionally.
Meanwhile, in small bowl, combine salad dressing, lime juice, cumin and red pepper flakes; mix well. Stir into corn mixture. Remove skillet from heat. Stir in chopped cilantro. Garnish with lime slices and cilantro sprigs if desired. 6 servings.
Excerpted from Pillsbury Classic Cookbooks 2000, #229