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
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Ingredients
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2
strips bacon, diced
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6
ears corn, shucked and silked
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1/2
medium sweet onion, diced fine
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2
cloves garlic, minced
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1 or 2
chipotles in adobo, minced
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1/2 cup
water
Directions
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Saute the bacon until crisp; remove and set aside.
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Dice onion and saute in bacon fat until translucent and soft. Add garlic and saute for about 90 seconds.
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Cut kernels off corn and add to skillet. Saute over medium high heat until some of them begin to brown lightly.
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Add minced chipotles as well as a little adobo and stir.
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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.
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Stir bacon back in to corn immediately before serving.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!
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