Chipotle's corn salsa utilizes Latin American flavors like roasted chilies, red onion, and cilantro. We decided to take the ingredients a little bit north of the border and translate them into a Southwestern Thanksgiving staple. Bacon adds a salty-smoky flavor to the final product, plus enough grease to soften a handful of chopped red onion and a healthy dose of garlic. Depending on your tolerance for spice, a pinch of cayenne or even some chopped jalapeño contributes a bold kick to the dish. Once the aromatics have softened, the somewhat pre-seasoned corn joins the party along with the finishing elements: sour cream for tartness and, of course, a hefty pour of heavy cream.
- 1/2 pound bacon (about 6 thick-cut strips), chopped
- 1 small red onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 small jalapeño, seeds removed and minced (about 1 tablespoon; optional)
- Kosher salt
- Pinch cayenne pepper
- 2 1/2 tablespoons sour cream
- 2/3 cup heavy cream
- 3 cups Chipotle's Corn Salsa
- 1 teaspoon freshly grated zest and 1 tablespoon juice from 1 lime
- 2 scallions, thinly sliced
Cook bacon in a medium skillet over medium heat, stirring occasionally, until completely crisp, about 12 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate, leaving fat in skillet.
Add onions, garlic, and jalapeño (if using), to bacon fat and season with salt. Cook over medium heat, stirring frequently and scraping up any browned bits from the bottom of the pan, until softened, about 5 minutes.
Add cayenne, sour cream, and heavy cream to the pan. Bring to a boil over high heat, reduce to a bare simmer, and cook until reduced by 1/3, about 10 minutes. Liquid should be thick enough to coat the back of a spoon. Add corn to the skillet and cook, stirring, until warmed through. Remove from heat and stir in bacon, lime zest, and lime juice. Season to taste with salt, transfer to a serving dish, sprinkle with scallions, and serve.