I think I found a recipe for this somewhere, years ago, but I honestly can't recall where, and I'm sure I've altered it enough over the years to call it my own. It's a great side with anything Mexican or barbecued; the chipotle and the bacon together give it a great smoky taste with a touch of heat, the bacon provides a little crunch, and the onions, well, onions are just good, that's all.

Ingredients

2 strips bacon, diced
6 ears corn, shucked and silked
1/2 medium sweet onion, diced fine
2 cloves garlic, minced
1 or 2 chipotles in adobo, minced
1/2 cup water

Directions

Step 1
Saute the bacon until crisp; remove and set aside.

Step 2
Dice onion and saute in bacon fat until translucent and soft. Add garlic and saute for about 90 seconds.

Step 3
Cut kernels off corn and add to skillet. Saute over medium high heat until some of them begin to brown lightly.

Step 4
Add minced chipotles as well as a little adobo and stir.

Step 5
Add 1/2 cup water and cover. Reduce heat to medium low and simmer for about 10 minutes. Remove cover and continue to cook until water has evaporated.

Step 6
Stir bacon back in to corn immediately before serving.