Confetti Corn Succotash

SECRET INGREDIENT: EDAMAME

Makes 6 servings

• 6 slices bacon, cut into 1/2-inch pieces
• 2 teaspoons minced garlic
• 2 cups fresh or thawed frozen corn kernels/li>
• 2 cups shelled edamame
• 1 cup diced red bell pepper
• 1 cup diced orange bell pepper
• 2 teaspoons soy sauce
• 1 1/2 tablespoons chopped fresh chives, divided
• 1/4 teaspoon black pepper
• 1/2 teaspoon black pepper

Cook the bacon in a large skillet set over medium heat until all of the fat has rendered. Using a slotted spoon, transfer the bacon to a plate and discard all but 2 tablespoons of drippings from the skillet.

Add the garlic to the skillet and cook, stirring, until golden brown, about 2 minutes. Add the corn, edamame, red bell pepper, orange bell pepper, soy sauce, and black pepper. Cook, stirring occasionally, until the peppers have softened slightly, about 5 minutes.

Return the cooked bacon to the skillet and stir to combine. Serve warm or at room temperature.