Southwestern Creamed Corn
Southwestern Creamed Corn
Ingredients
3Β strips of Leppβs double-smoked bacon, sliced intoΒ ΒΌΒ inch pieces
3 Tbsp. minced onion
1Β canned chipotle pepper canned in adobo sauce, finely minced (remove the rest from the tin and place in a labelled freezer zip-lock bag and freeze.Β From frozen, break off a piece and add to any dish that requires a little bit of smoky heat)
2Β garlic cloves, minced
5 cupsΒ fresh Leppβs corn kernels (approximatelyΒ 6Β cobs)
1Β medium red bell pepper, diced small (approximatelyΒ 1 cup)
1 1/2 tsp. salt
1/4 tsp. pepper
1 cupΒ whipping cream
1 cupΒ grated old Cheddar Cheese
Juice of a half lime
Instructions
In a large pan over medium heat, cook the bacon pieces until cooked but not crisp, approximately 5 minutes. Remove bacon pieces and place on a paper towel lined plate to absorb the excess bacon fat.
To the pan with the remaining bacon fat, add the onion, chipotle, and garlic. Stir and cook for 1 minute.
Stir in the corn, bell pepper, salt and pepper and continue to cook for 4-5 minutes until pepper and corn are softened.
Add the whipping cream and cheese and mix well.Β Continue to cook, stirring occasionally, until slightly thickened to desired consistency, approximately 2 to 3 more minutes.
Remove from the heat, stir in the fresh lime juice and serve immediately.
