Description
Sweet and savory succotash, perfect for picnics or potlucks. No need to serve warm!
Ingredients
Units
Scale
- 4 slices bacon
- 1 tbsp (15 ml) olive oil
- 1 medium red onion, diced
- 1 red bell pepper, seeded and diced
- 1 clove garlic, minced
- 2 cups (473 ml) frozen or fresh corn kernels
- 12 oz (340 g) frozen, shelled edamame, thawed
- 1 tbsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sugar
Instructions
- In a large skillet, fry bacon until crispy. Once cooked, set aside on a paper towel-lined plate.
- Remove all but about 1 tablespoon of bacon grease from the skillet. Add 1 tablespoon of olive oil and heat over medium-high heat.
- Add onion and red bell pepper and cook until softened, about 5 minutes.
- Add garlic and cook for 1 more minute.
- Add corn and edamame and cook until heated through, about 4-5 minutes.
- Add vinegar, salt, pepper, and sugar and cook for another 2 minutes.
- Dice the cooked bacon and add it to the succotash, stirring to combine.
Notes
- For a smokier flavor, use smoked paprika in addition to or in place of the black pepper.
- If using fresh edamame, shell and blanch it before adding to the succotash to ensure it’s tender.
- This succotash can be made ahead of time and stored in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 5
- Protein: 10
- Cholesterol: 15