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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 from heat. 
  • Stir in chopped cilantro. 
  • Garnish with lime slices and cilantro sprigs. 

Picnicking & Tailgating

Place the chilled salad in a plastic contain and place in your ice chest for storage until getting to the picnic.


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