Edamame is the secret ingredient in this summertime succotash
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
Ingredients
  • 6 slices bacon, cut into 1/2-inch pieces
  • 2 teaspoon minced garlic
  • 2 cup fresh or thawed frozen corn kernels
  • 2 cup shelled edamame
  • 1 cup diced red bell pepper
  • 1 cup diced orange bell pepper
  • 2 teaspoon soy sauce
  • 1/2 teaspoon black pepper
Directions
  1. Step 1: Cook 6 slices of bacon in a large skillet set over medium heat until all of the fat has rendered. Using a slotted spoon, transfer the bacon to a plateand discard all but 2 tablespoons of drippings from the skillet.
  2. Step 2: Add 2 teaspoons garlic to the skillet and cook, stirring, until golden brown, about 2 minutes.
  3. Step 3: Add 2 cups corn, 2 cups edamame, 1 cup diced red pepper, 1 cup diced orange pepper, 2 teaspoons soy sauce and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the peppers have softened slightly, about 5 minutes.
  4. Step 4: Return the cooked bacon to the skillet and stir to combine. Serve warm or at room temperature.