Recipe by Oxmoor House August 2011


Recipe Summary test

5 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • 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

Nutrition Facts

158 calories; fat 6.4g; saturated fat 1.7g; mono fat 1.2g; poly fat 0.5g; protein 9.6g; carbohydrates 16.6g; fiber 4.8g; cholesterol 7mg; iron 2.3mg; sodium 181mg; calcium 47mg.