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Prep Time10 minutes
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Cook Time15 minutes
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Serv SizeYield 4-6 servings
Serve hot or cold. Perfect as a side dish, salsa, or relish. Made with corn, poblano pepper, red bell pepper, red onion, smoked paprika, and a touch of creaminess.
Ingredients
Directions
A smoky, colorful blend of sweet corn, roasted poblano, red pepper, onion, and crisp bacon, all lightly coated in a warm, creamy finish. Serve it hot or cold as a bold side dish, hearty relish, or chunky salsa that packs big flavor into any meal.
Cut the corn kernels off the cobs.
In a large skillet, cook the bacon until crisp. Drain, crumble, and set aside. In the same skillet, add the butter along with the red onion, bell pepper, and Anaheim or poblano pepper. Sauté for a few minutes until the vegetables soften and become fragrant. Add minced garlic and cook for an additional 1-2 minutes.
Add the corn and sauté for a couple of minutes. I like to keep the corn crisp, so I don’t cook it long — if you prefer it softer, simply cook it a bit longer.
Next, add the smoked paprika and stir until everything is evenly coated—salt and pepper to taste.
Return the bacon to the skillet and add half-and-half, stirring until well combined. Let it simmer for a few minutes, then remove from the heat and serve or chill. This can be served hot or cold.
Enjoy!
Conclusion
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