Chipotle Corn Salsa Creamed Corn

Ingredients

• 1/2 pound bacon, chopped
• 1 small red onion, finely chopped
• 3 cloves garlic, minced
• 1 small jalapeño, seeds removed and minced
• 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

Directions

1. Set a medium skillet over medium heat and cook the bacon, stirring now and then, until it is fully crisp, about 12 minutes. Lift it out with a slotted spoon and place it on a paper towel-lined plate, keeping the rendered fat in the skillet.
2. Add the onions, garlic, and jalapeño, if you are using it, to the bacon fat, then season with salt. Cook over medium heat, stirring often and loosening the browned bits from the pan as you go, until the vegetables have softened, about 5 minutes.
3. Stir the cayenne, sour cream, and heavy cream into the pan. Bring the mixture to a boil over high heat, then lower it to the gentlest simmer and cook until it has reduced by 1/3, about 10 minutes. The sauce should cling to the back of a spoon.
4. Add the corn to the skillet and cook, stirring, just until heated through. Take the pan off the heat and mix in the bacon, lime zest, and lime juice. Add salt to taste, spoon everything into a serving dish, top with scallions, and serve.