Edamame and Bacon Succotash

Edamame and Bacon Succotash
Edamame and Bacon Succotash

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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