Succotash with Poblano, Bacon, and Cilantro

Name: Succotash with Poblano, Bacon, and Cilantro
Yield: Serves 4 to 6
Ingredients: 1 (15-ounce) can, pinto beans, 2 tablespoons liquid reserved, rinsed; 2 teaspoons, lime juice; 2 slices, bacon, chopped; 2 tablespoons, unsalted butter; 1 , small onion, chopped fine; 1/2 , poblano chile, cut into 1/4-inch pieces; , Salt and pepper; 2 , garlic cloves, minced; 1/4 teaspoon, ground coriander; 4 ears, corn, kernels cut from cobs (3 cups); 2 tablespoons, minced fresh cilantro

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Appears in Cook's Illustrated July/August 2015

SERVES4 to 6

TIME35 minutes

Succotash with Poblano, Bacon, and Cilantro

WHY THIS RECIPE WORKS

We wanted a simple side dish made with crisp, sweet fresh corn and creamy beans. For the corn, crisp kernels fresh from the cob were the only option for this dish. For the beans, we used canned pinto beans instead of limas as they were supe...

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