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.
Prep Time15 minutesmins
Cook Time12 minutesmins
Total Time27 minutesmins
Servings: 4servings, as a side
Author: Nikki Gladd
Ingredients
1tablespoonextra virgin olive oil
½yellow onion, finely chopped
1garlic clove, pressed
2strips uncooked bacon, chopped
2cupsfrozen shelled edamame, or "Mukimame", thawed
1cupfrozen sweet corn kernels, thawed
1roasted 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.