This is not your mother’s succotash. Made with edamame, corn, and bell peppers, this vegetable side dish is quick to make when you’re just getting back into town and want to make a delicious meal. I serve this as a bed for fish, beef, or chicken – it works with pretty much everything.
- 4 ears fresh corn, husked and with silks removed
- 2 tablespoons olive oil
- 2 slices bacon, thinly sliced
- 1⁄2 cup red onion, peeled and finely diced
- 1 red bell pepper, seeded and finely diced
- 1 garlic clove, minced
- 8 ounces fresh or frozen and thawed shelled edamame
- 1 teaspoon chopped fresh thyme
- Kosher salt and freshly ground black pepper
- Hold the corn cobs upright on a work surface, and using a small knife, scrape the kernels from the cobs.
- Discard the cobs.
- In a large sauté pan, heat the oil over medium heat until shimmering and cook the bacon for 2 to 3 minutes, or until golden brown and beginning to crisp.
- Add the red onion, red pepper, and garlic and sauté for 4 to 5 minutes, or until the vegetables are tender.
- Stir in the corn, edamame, and thyme and cook for 2 to 3 minutes longer or until the vegetables are tender and the succotash is heated through.
- Season to taste with salt and pepper.
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