By Chef Alli
Alli's Summer Medley
Ingredients
- 1 cup mayonnaise
- 1 cup sour cream
- 1 oz. package ranch dressing mix
- 4 Roma tomatoes, chopped
- 1 15 oz. can pinto beans, drained and rinsed
- 4 cups frozen sweet corn kernels, thawed
- 1 sweet red pepper, membranes and seeds removed, diced
- 1/2 cup chopped green onions (green and white parts)
- 4 cups crumbled cornbread
- 12 slices of bacon, cooked until crisp, crumbled
- 3 cups shredded cheddar cheese
Instructions
Combine mayonnaise with sour cream and ranch dressing mix; set aside.
Combine tomatoes, pinto beans, corn, red pepper and green onions in a large mixing bowl.
Using a 3- to 4-quart glass serving bowl, layer half of the crumbled cornbread, bean mixture, bacon and cheese. Spread with dressing and repeat layers. Cover and chill up to 4–5 hours.
Makes 12-14 servings. Can be made ahead and chilled for up to 24 hours.
This recipe was featured in our Summer 2016 issue of Kansas Living, where we encouraged our readers to send in a name suggestion for the recipe. Congratulations to Cheryl Griffin of Emporia who won the contest with the name "Alli's Summer Medley."
More than 175 entries were sent in and we appreciate everyone who participated! Look for additional ways to win special prizes in future issues of Kansas Living.
