Locals to compete in 47th Pillsbury Bake-Off in Nashville

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These Mexican Corn Cups from Dripping Springs resident Lauren Wyler are among the finalists for the 47th Pillsbury Bake-Off. Photo from Pillsbury.

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.

These Mexican Corn Cups from Dripping Springs resident Lauren Wyler are among the finalists for the 47th Pillsbury Bake-Off. Photo from Pillsbury.

These Mexican Corn Cups from Dripping Springs resident Lauren Wyler are among the finalists for the 47th Pillsbury Bake-Off. Photo from Pillsbury.

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


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