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Edamame Succotash
Ingredients
- 1 slice center-cut bacon
- 1 Tbsp butter
- 2 cups chopped sweet onion
- 2 cups fresh corn kernels (about 3 ears)
- 1 (16 oz.) bag frozen, shelled edamame, thawed
- 2 T red wine vinegar
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper 1/2 tsp. sugar
- 3 plum tomatoes. coarsely chopped
- 1 red bell pepper, seeded and coarsely chopped
- 3 T torn basil
Instructions
- Cook bacon in non-stick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 tsp drippings in pan; coarsely chop bacon.
- Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; saute 3 minutes, stirring occasionally. Add corn kernels; saute for 3 minutes until lightly charred. Add edamame, and saute for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/