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.