Enjoy the pairing of corn and chiles!
2 1/4 inch thick slices bacon or 3 thinner slices, cut into 1/4 inch cubes, or 1 tbsp butter
1 medium onion, minced
2 garlic cloves, minced
2 poblano chiles, seeded and chopped
2 jalapeno chiles, seeded and chopped
2 medium tomatoes, peeled, seeded, and chopped
1/2 cup heavy cream
2 cups corn kernels
2 tbsps finely chopped cilantro
salt and freshly ground pepper
1. If you are using bacon, gently cook the cubes in a heavy bottomed 4-quart pot over medium heat until the cubes just begin to turn crispy, about 8 minutes. Take out the bacon with a spoon and reserve. Remove some of the bacon fat so only a tablespoon is left in the pot. If you're using the butter, simply melt it in the pot.
2. Stir the onion, garlic, and chiles into the bacon fat or butter and cook over medium heat, stirring every couple of minutes, until the onion has turned translucent but haven't browned, about 6 minutes. Add the tomatoes, cream, the reserved bacon, and the corn kernels. Simmer the mixture for about 10 minutes until the corn is heated through. Stir in the cilantro and cook for 2 minutes more. Season to taste with salt and pepper and serve immediately!