It tastes and smells like summer, but you can serve this corn skillet any time of year. It's made with frozen corn, sour cream and mozzarella cheese.
What You Need
Original recipe yields 6 servings
1 tsp. butter
5 RITZ Cracker s, crushed
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
2 pkg. (10 oz. each) frozen corn, thawed
1 large tomato, chopped
4 green onion s, sliced
3/4 cup KRAFT Shredded Mozzarella Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Melt butter in large nonstick skillet on medium-high heat. Stir in cracker crumbs; cook and stir 3 to 4 min. or until golden brown. Remove from skillet; set aside.
Add bacon to skillet; cook and stir until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add corn, tomatoes and onions to reserved drippings; cook and stir 2 to 3 min. or until heated through.
Stir in cheese and sour cream; cook 2 to 3 min. or until cheese is melted, stirring frequently. Sprinkle with crumb mixture and bacon.
Save 40 calories and 5g of fat, including 2.5g of saturated fat, per serving by preparing with RITZ Reduced Fat Crackers, OSCAR MAYER Turkey Bacon, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and KRAFT 2% Milk Shredded Mozzarella Cheese.
How to Quickly Thaw Frozen Corn
Place corn in colander. Run hot water over corn 1 to 2 min. or until thawed. Drain well before using as directed.
Season with freshly ground black pepper.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.