Edamame Succotash April 18, 2014 by Jill Foucre Leave a Comment Edamame Succotash 2014-04-18 09:36:07 Serves 4 Print Ingredients 1 slice center-cut bacon 1 Tbsp butter 2 cups chopped sweet onion 2 cups fresh corn kernels (about 3 ears) 1 (16 oz.) bag frozen, shelled edamame, thawed 2 T red wine vinegar 1/2 tsp. salt 1/2 tsp. freshly ground pepper 1/2 tsp. sugar 3 plum tomatoes. coarsely chopped 1 red bell pepper, seeded and coarsely chopped 3 T torn basil Instructions Cook bacon in non-stick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 tsp drippings in pan; coarsely chop bacon. 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. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/