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'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!
Bacon Edamame Succotash
Ingredients
- 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
Instructions
- 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
