Edamame Succotosh

Submitted by Becca Leeper via Cooking Light

My notes:  Because I didn't have fresh ingredients available, so I used frozen white and yellow corn, a 15 oz can of diced tomatoes, and dried basil not fresh.  I used olive oil instead of butter and to keep it a vegetarian meal I omitted the bacon.  Otherwise I followed the instructions.  Enjoy!!!

Edamame Succotash

Photo: John Autry; Styling: Mindi Shapiro

Worthy of a special occasion

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Yield: 4 servings (serving size: 1 1/4 cups)

Total: 30 Minutes

Cost per Serving: $2.47

Recipe from

Ingredients

• 1 slice center-cut bacon 
• 1 tablespoon butter 
• 2 cups chopped sweet onion 
• 2 cups fresh corn kernels (about 3 ears)
• 1 (16-ounce) bag frozen, shelled edamame, thawed
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar
• 3 plum tomatoes, coarsely chopped 
• 1 red bell pepper, seeded and coarsely chopped 
• 3 tablespoons torn basil

1. Preparation
2. 1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.
3. 2. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté 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.