Succotash with Poblano, Bacon, and Cilantro | America's Test Kitchen

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