6 ears of corn, in the husk
4 slices applewood smoked bacon
2 poblano peppers
2 scallions
1/4 cup diced red bell pepper
1/4 cup diced sweet onion
1/2 cup sour cream
1/2 cup ranch dressing
2 tablespoons fresh lime juice
1 tablespoon ground cumin
1 teaspoon agave syrup
1 chipotle in adobo, minced, plus
1 tablespoon adobo sauce
Kosher salt and freshly ground
Mise en place everything ahead of time on this one-chop everything, roast the poblanos, and cook the bacon. The dressing can be made 1 or 2 days ahead and stored in the fridge. But cooking and shucking the corn is best left to the last minute, as the corn will stay nice and bright and juicy.