A classic succotash contains sweet corn as it’s main showcase with a form of shell beans mixed in. We’re bringing it up a notch up by adding crispy bacon, edamame and roasted red peppers. This satisfying side salad can also be served as a healthy main dish.
I actually found this recipe in my mailbox. It was included with the Kroger coupon mailer I receive about once per month. Normally, I tear out my preferred coupons and throw everything else away, but this and another recipe caught my eye. I’ve made both of them and they have entered our regular rotation meal schedule because they satisfy two critical categories: healthy, flavorful and easy! Oops, that’s THREE! 😉
I’ll share the other recipe another day, but today I couldn’t wait to get this succotash to you! Frozen shelled edamame (may be called “Mukimame” in your store) and frozen corn makes this an easy side dish with a cooking time of less than 15 minutes. You can’t say “no” to that!
We're bringing classic corn succotash up a notch by adding crispy bacon, edamame and roasted red peppers. This healthy side salad can also satisfy as a main dish.
- 1 tablespoon extra virgin olive oil
- 1/2 yellow onion, finely chopped
- 1 garlic clove, pressed
- 2 strips uncooked bacon, chopped
- 2 cups frozen shelled edamame, or "Mukimame", thawed
- 1 cup frozen sweet corn kernels, thawed
- 1 roasted red pepper from a jar, finely chopped
- Salt and pepper, to taste
Heat the oil in a large skillet over medium heat. Add the onion and garlic. Cook about 5 minutes, until just soft, stirring occasionally. Stir in the bacon and cook another 5-7 minutes, until crispy.
Mix in the edamame, corn and roasted red pepper. Heat until the vegetables are cooked through, about 1-2 minutes. Sprinkle with salt and pepper, to taste. Serve immediately or at room temperature. Store in the fridge after 2 hours.
Recipe Source: Kroger