Source: Melissa Clark; NYT, Sept 3, 2008 via the CLBB
Time: 20 minutes
4 ears corn, shucked
1/4 pound bacon (5 slices), roughly chopped
1 teaspoon chipotle in adobo sauce, seeded if desired, and finely chopped
1/2 teaspoon kosher salt
3 tablespoons fresh chopped cilantro (I subbed parsley)
Sour cream, for serving (optional) (skipped)
1. Slice corn kernels off cob. Fry bacon in a large skillet over medium-high heat until crisp, about 5 minutes. If pan looks very greasy, spoon off some bacon fat if desired.
2. Stir corn into skillet and cook for 3 minutes. Stir in chipotle and salt. Add 2 tablespoons water and cook, scraping up browned bits from bottom of pan, and simmering until thickened. Stir in cilantro and serve, topped with a dollop of sour cream if you like.
Yield: 4 servings
I talked about this recipe HERE.
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