The Pillsbury Bake-Off is back, and a handful of locals will make the trip to Nashville this weekend to compete.
Lauren Wyler of Dripping Springs earned a place in the finals with Mexican Street Corn Cups, a twist on the popular lime and Cotija corn dish.
Wimberley resident Tomoko Long will compete with her Easy Asian Pork Bundles, a cabbage-and-ground pork stuffed biscuit.
Melanie Eichman of San Antonio, who is a City of Austin employee and University of Texas graduate, will compete in the dessert category with her Hummingbird Macaroons.
This is the 47th year for the recipe competition, whose $1 million prize is the country’s largest. You can find all of the finalists’ recipes at pillsbury.com.
Mexican Street Corn Cups
Lauren Wyler of Dripping Springs created this spin on Cotija-coated street corn for the bake-off. Her recipe calls for Green Giant, Pillsbury and Watkins-branded ingredients, but other brands can be used when making this yourself.
1 bag (11 oz.) Green Giant Steamers frozen honey roasted sweet corn
1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1 Tbsp. grated lime peel
2 tsp. lime juice
1/3 cup chopped fresh cilantro
1/2 cup crumbled Cotija cheese
3 Tbsp. mayonnaise
1 tsp. Watkins chili powder
Heat oven to 375 degrees. Microwave frozen corn as directed on bag. Cut open bag; set aside. Unroll dough on work surface. With pizza cutter, cut into 24 squares. Press 1 square in bottom and up side of each of 24 ungreased nonstick mini muffin cups.
In small bowl, mix lime peel, 1 teaspoon of the lime juice and 2 tablespoons of the cilantro until combined; set aside.
In medium bowl, mix remaining 1 teaspoon lime juice, remaining cilantro, cheese, mayonnaise, chili powder and corn until combined. Spoon 1 slightly rounded tablespoon mixture into each cup.
Bake 8 to 12 minutes or until golden brown. Cool 5 minutes. Serve cups topped with reserved cilantro lime mixture.
— Adapted from a recipe by Lauren Wyler