Ingredients
10 ears fresh corn (about 5-1/2 cups)1-1/4 to 2 cups water6 bacon strips, chopped2 small onions, chopped 2 small green peppers, chopped1 jalapeno pepper, seeded and finely chopped1 teaspoon ground chipotle pepper2 teaspoons salt3/4 teaspoon ground cumin1/4 teaspoon pepper1 cup heavy whipping cream1 medium lime, zested and juicedOptional toppings: Fresh cilantro, lime wedges, sliced jalapeno, chopped bell pepper and crumbled cotija cheese
Preparation
Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker.
In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 Tbsp. in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly.
Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.
