Spicy fried corn with bacon and chipotle from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • ashallen on September 27, 2021

    This is a delicious, quick, and easy dish for taking advantage of the last of this year's fresh corn. Prepping the ingredients took more time than cooking them. I was a bit short on bacon (had only 3.25 oz) but it was still great. Pretty rich for a vegetable side dish if you leave in all the bacon fat. Recipe suggests sour cream as an optional garnish - at first I thought it would be gilding the lily, but it was delicious. Author describes the dish as "fiery" but my scant teaspoon of deseeded chipotle yielded a pleasant low burn that we were happy with.

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