Edamame Succotash

Edamame Succotash
Serves 4
  1. 1 slice center-cut bacon
  2. 1 Tbsp butter
  3. 2 cups chopped sweet onion
  4. 2 cups fresh corn kernels (about 3 ears)
  5. 1 (16 oz.) bag frozen, shelled edamame, thawed
  6. 2 T red wine vinegar
  7. 1/2 tsp. salt
  8. 1/2 tsp. freshly ground pepper 1/2 tsp. sugar
  9. 3 plum tomatoes. coarsely chopped
  10. 1 red bell pepper, seeded and coarsely chopped
  11. 3 T torn basil
  1. Cook bacon in non-stick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 tsp drippings in pan; coarsely chop bacon.
  2. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; saute 3 minutes, stirring occasionally. Add corn kernels; saute for 3 minutes until lightly charred. Add edamame, and saute 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.
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