Edamame and Bacon Succotash Recipe

Women's Day Edamame & Bacon Succotash

For the 4th of July BBQ at my Uncle's house, I brought the BEST side dish, which I got from Women's Day Magazine. I did tweak a few things, since nobody ever follows a recipe exactly, or at least I don't. 

Edamame & Bacon Succotash 

4 slices bacon
4 c. fresh corn kernels (from about 4 ears)
1 1/2 c. frozen shelled edamame
2 roasted red peppers, cut into 1/4 in. pieces
3 scallions, thinly sliced
kosher salt
black pepper
3/4 c. fresh basil, roughly chopped

1. Bring a large pot of water to a boil. Cook the bacon in a medium skillet over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate, and break into pieces when cool. 

2.  Drop the edamame into the boiling water and cook for 2 minutes; drain and run under cold water to cool.

3. Do a quick sauté of the corn in the bacon fat left in the skillet. 

4. In a large bowl, combine the corn, edamame, roasted red peppers, scallions,  3/4 teaspoon salt, and 1/4 teaspoon pepper. Fold in the basil and bacon just before serving.