- 2 tablespoons KRAFT Zesty Italian Dressing
- 2 cups fresh corn kernels
- 1 zucchini, chopped
- 1/2 cup chopped onions
- 1 cup KRAFT Creamy Mexicana Shredded Cheese with a TOUCH OF PHILADELPHIA, divided
- 1/2 cup sour cream
- 3 slices fully cooked bacon, chopped
- 1 tablespoon chopped fresh cilantro
- Heat dressing in large skillet on medium-high heat. Add vegetables; cook and stir 8 to 10 minutes or until crisp-tender. Remove from heat.
- Stir in 3/4 cup cheese and sour cream; cook on medium heat 3 to 5 minutes or until cheese is melted and mixture is heated through, stirring frequently.
- Top with bacon, remaining cheese and cilantro.