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Pan Seared Corn with Bacon + Ranch, anyone? Yes, you heard that right, my friends.
But first things first, contrary to popular thought, you don’t need to get your grill dirty to make a FANTASTIC corn on the cob.
All you need is a cast iron skillet, some olive oil, a pinch of salt, and BOOM…there you have it. You’ll get all the beautiful sear marks and the taste of the grill, but without the grill.
You heard it here first…
And enter my new favorite condiment from Sir Kensington’s, their new line of Ranch dressings. They are gluten free, dairy free, and made with sunflower oil (NOT canola oil), which makes these dressings a great alternative when I don’t feel like making a homemade dressing. They taste AMAZEBALLS, and my toddler is hooked (win-win for me!).
So get ready to WOO and impress your friends with this pan-seared corn topped with Sir Kensington’s original ranch dressing and no-sugar added crispy bacon.
Ingredients
- four ears of corn (white or yellow)
- olive oil, to drizzle on the corn
- pinch of sea salt
- ½ cup Sir Kensington's Ranch Dressing
- 3 to 4 slices no sugar added pasture raised bacon (get the highest quality you can afford)
Instructions
- Add a few tablespoons of olive oil to a cast iron skillet, over medium heat.
- While the skillet it heating up, rub your corn generously with olive oil.
- Sprinkle on some sea salt on them, and place all 4 corn pieces inside the skillet, turning them every two minutes using a pair of tongs, rotating until they are cooked on all sides. It should take about 7 to 8 minutes total.
- Remove from the heat and place on a separate plate.
- Cook your bacon in the same skillet, ensuring the bacon is nice and crispy!
- Once complete, drizzle Sir Kensington's Ranch Dressing on top of the corn, and top with chopped bacon. That's it! Easy, right? Enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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