Crunchy Ranch Corn Recipes

CRUNCHY CORN SALAD

Steps:

• In a large bowl, combine corn, onion and cherry tomatoes. Stir in dressing and season with salt and pepper, tossing until well coated.
• Arrange lettuce leaves on serving plates to make small cups. Spoon corn mixture into each of the lettuce cups; serve chilled.

HOMEMADE SMOKY RANCH CORN NUTS

Steps:

• Rinse the dried corn and place it in a large bowl, then cover with water by a couple of inches. Cover with plastic wrap and store in the fridge or at cool room temperature for 24 to 36 hours.
• Dump the bowl into a collander set over the sink; shake it around. Let sit in the collander in a cool room for 4 hours, tossing and shaking from time to time, until no longer wet. Alternately, you could use a towel to pat them dry if you're in a hurry.
• Preheat oven to 400° F. Line a baking sheet with parchment paper.
• Pour the now-dry, but rehydrated, kernels into a dry bowl. Drizzle with oil, then shake the ranch seasoning and smoked paprika over them. Use a wooden spoon to stir around until all of the kernels are evenly coated. Pour out onto prepared baking sheet, scraping any seasoning from the bowl along with the kernels. Spread into a single layer.
• Slide into preheated oven and roast for 30-40 minutes, stirring 2 or 3 times during that time, until golden and puffed-you might hear a few kernels "pop" in the oven, but that's okay.
• Remove from oven, sprinkle lightly with a little sea salt, then allow to cool completely before enjoying.
• Feel free to season your corn nuts however you like by substituing other seasoning and/or spices for the ranch and smoked paprika. Or, simply toss with salt or a salt-n-pepper mix.

CRUNCHY RANCH CHICKEN FINGERS

Steps:

• Combine cornflake crumbs and parsley.
• Combine dressing and water in another bowl.
• Dip chicken into dressing mixture.
• Cover with cornflake mixture.
• Place on lightly sprayed non stick pan.
• Bake 8 minutes or until tender in a 425 degree oven.

CRUNCHY RANCH CHICKEN TENDERS

Steps:

• Place corn flake crumbs, flour and eggs each into individual shallow bowls. Add ranch dressing mix to flour; stir until combined.
• Coat each chicken tender with flour mixture, shaking off excess. Dip into beaten egg. Press into corn flake crumbs.
• Melt Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
• Place coated chicken tenders into skillet. Cook, turning occasionally, 10-12 minutes or until chicken is no longer pink.
• Serve with ranch dressing.

CRISPY PARMESAN-RANCH CHICKEN BREASTS (STRIPS OR TENDERS)

Steps:

• Grease a 13 x 9-inch baking dish.
• Set oven to 350 degrees F.
• In a shallow dish mix together the cornflake crumbs with Parmesan cheese, garlic powder (if using) black pepper and dry ranch dressing mix.
• Place the melted butter in a shallow dish.
• Coat the chicken breast or strips into the melted butter, then roll into the cornflake mixture.
• Place in prepared baking dish.
• Bake uncovered for about 30 minutes or until the chicken is cooked through (strips or tenders or chicken strips might take less time).

CRUNCHY RANCH CORN

Steps:

• Brush each ear of corn with about a tablespoon of ranch dressing.
• Spread the ground corn chips onto a plate and roll each ear of corn in the ground chips to completely coat each ear. Serve.