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Edamame and Bacon Succotash


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  • 4 slices bacon
  • 4 c. fresh corn kernels (from about 4 ears)
  • 1 1/2 c. frozen shelled edamame
  • 2 roasted red peppers, cut into 1/4 in. pieces
  • 3 scallions, thinly sliced
  • 3 tbsp. olive oil
  • kosher salt
  • black pepper
  • 3/4 c. fresh basil, roughly chopped



Step 1

Bring a large pot of water to a boil. Cook the bacon in a medium skillet over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate, and break into pieces when cool.
Drop the corn and edamame into the boiling water and cook for 2 minutes; drain and run under cold water to cool.
In a large bowl, combine the corn, edamame, roasted red peppers, scallions, oil 3/4 teaspoon salt, and 1/4 teaspoon pepper. Fold in the basil and bacon just before serving.


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