This recipe can have so many variations and it’s always good! You can substitute turkey bacon for regular bacon, lima beans for the edamame, omit bacon period for a vegetarian option, throw in a jalepeno for some kick, or substitute onions for asparagus…The possibilities are endless!
- 1 slice center-cut bacon
- 1 tablespoon butter
- 2 cups chopped sweet onion
- 2 cups fresh corn kernels (about 3 ears)
- 1 (16-ounce) bag frozen, shelled edamame, thawed
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Hawaiian sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 3 plum tomatoes, coarsely chopped
- 1 bell pepper, seeded and coarsely chopped
- 3 tablespoons torn basil
1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.
2. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté 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.