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Author Notes: I think I found a recipe for this somewhere, years ago, but I honestly can't recall where, and I'm sure I've altered it enough over the years to call it my own. It's a great side with anything Mexican or barbecued; the chipotle and the bacon together give it a great smoky taste with a touch of heat, the bacon provides a little crunch, and the onions, well, onions are just good, that's all. —Kayb
- 2 strips bacon, diced
- 6 ears corn, shucked and silked
- 1/2 medium sweet onion, diced fine
- 2 cloves garlic, minced
- 1 or 2 chipotles in adobo, minced
- 1/2 cup water
- Saute the bacon until crisp; remove and set aside.
- Dice onion and saute in bacon fat until translucent and soft. Add garlic and saute for about 90 seconds.
- Cut kernels off corn and add to skillet. Saute over medium high heat until some of them begin to brown lightly.
- Add minced chipotles as well as a little adobo and stir.
- Add 1/2 cup water and cover. Reduce heat to medium low and simmer for about 10 minutes. Remove cover and continue to cook until water has evaporated.
- Stir bacon back in to corn immediately before serving.
- This recipe was entered in the contest for Your Best Corn off the Cob
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To refrigerate or not refrigerate?
We give it 8 tentacles up.