1 cup coarsely chopped plum tomatoes (about 2 medium)
1/3 cup coarsely chopped red bell pepper
2 tablespoons fat-free half-and-half
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon sugar
2 tablespoons torn fresh basil
How to Make It
Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.
Increase heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels and edamame; cook 6 minutes, stirring occasionally. Stir in tomato and next 5 ingredients. Cover and cook 2 minutes or until tender. Sprinkle with bacon and basil.
Young Chefs can:
Measure corn kernels and edamame
Tear basil leaves
Older Chefs can:
Help shuck corn
Sprinkle bacon and basil
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