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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 slice center-cut bacon |
1 tablespoon butter |
2 cups chopped sweet onion |
2 cups fresh corn kernels (about 3 ears) |
1 (16-ounce) bag frozen, shelled edamame, thawed |
2 tablespoons red wine vinegar |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon sugar |
3 plum tomatoes, coarsely chopped |
1 red bell pepper, seeded and coarsely chopped |
3 tablespoons torn basil |
Directions:
1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.
2. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil.
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