Smoky Ranchero Corn
Makes 6 servings.
Prep Time: 15 min.
Cooking Time: 10 min.
1/4 - pound mesquite-smoked or regular bacon, cut into small pieces
1/4 - cup green onions, sliced
1/4 - cup red bell pepper chopped
2 - can (11-ounces) super 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 fresh cilantro, chopped
2 - lime slices (garnish)
2 - fresh cilantro sprigs (garnish)
In large skillet over
medium heat, you will add bacon and cook until crisp.
Drain on paper
towels and discard bacon drippings.
In same skillet, you will add cooked bacon, onions,
bell pepper and corn.
Reduce heat to low and cook for 5 minutes or
until thoroughly heated.
Make sure you stir occasionally.
- Also, in small bowl, you need to add the salad dressing, lime
juice, cumin and red pepper flakes. Mix well.
- Add dressing mixture to corn mixture and mix well.
- Remove skillet
- Stir in chopped cilantro.
- Garnish with lime slices and
Place the chilled salad in
a plastic contain and place in your ice chest for storage until getting to