Succotash is generally made with lima beans, but edamame add protein to this colorful side. Shelled edamame are now commonly available year-round in the frozen food section of most supermarkets.
1 applewood-smoked bacon slice
2 teaspoons butter
1/2 cup chopped onion
1 1/2 cups fresh corn kernels (about 3 ears)
3/4 cup frozen shelled edamame, thawed
1/3 cup unsalted chicken cooking stock
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup grape tomatoes, halved
2 tablespoons chopped fresh basil
How to Make It
Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Drain and crumble bacon.
Melt butter in bacon drippings. Add onion; cook 6 minutes or until tender, stirring occasionally. Add corn and next 4 ingredients (through pepper). Bring to a boil; reduce heat, and cook, uncovered, 4 minutes or until liquid evaporates, stirring occasionally. Remove from heat. Stir in bacon, tomatoes, and basil.