Description
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Ingredients
3 strips of Lepp’s double-smoked bacon, sliced into ¼ inch pieces
3 Tbsp. minced onion
1 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. From frozen, break off a piece and add to any dish that requires a little bit of smoky heat)
2 garlic cloves, minced
5 cups fresh Lepp’s corn kernels (approximately 6 cobs)
1 medium red bell pepper, diced small (approximately 1 cup)
1 1/2 tsp. salt
1/4 tsp. pepper
1 cup whipping cream
1 cup 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. 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.
