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© Meredith Corporation. All rights reserved. Used with permission.
In a medium nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels. Discard drippings. In the same skillet, combine corn, water and shallot. Cook, covered, over medium heat for 3 to 4 minutes or until corn is heated through; drain.
Meanwhile, for dressing, in a large bowl, whisk together lime peel, lime juice, oil, honey, salt, ground ancho pepper, coriander, cumin and cayenne pepper.
Remove and discard thick stems from kale. Coarsely chop leaves. On a serving platter, arrange bacon, corn mixture, kale, carrot, roasted pepper, cranberries and pumpkin seeds. Drizzle with dressing. Serve at room temperature.