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Confetti Corn Succotash. Photo: (c) Robert Bredvad<\/p><\/div>\n
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Confetti Corn Succotash<\/h3>\n
SECRET INGREDIENT: EDAMAME<\/p>\n
Makes 6 servings<\/p>\n
- \n
- 6 slices bacon, cut into 1\/2-inch pieces<\/li>\n
- 2 teaspoons minced garlic<\/li>\n
- 2 cups fresh or thawed frozen corn kernels\/li>\n
- 2 cups shelled edamame<\/li>\n
- 1 cup diced red bell pepper<\/li>\n
- 1 cup diced orange bell pepper<\/li>\n
- 2 teaspoons soy sauce<\/li>\n
- 1 1\/2 tablespoons chopped fresh chives, divided<\/li>\n
- 1\/4 teaspoon black pepper<\/li>\n
- 1\/2 teaspoon black pepper<\/li>\n<\/ul>\n
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.<\/p>\n
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.<\/p>\n
Return the cooked bacon to the skillet and stir to combine. Serve warm or at room temperature.<\/p>\n
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