I totally made this soooo unhealthy. I used way more bacon and when I realized my pan wasn't big enough, I added some more bacon fat to the new pan.... I know! I'm horrible! But, it was the perfect dish for tonight. Mostly veggies, and all fresh and local other than the edamame, which had been kept in the freezer since I bought it on sale months ago. Adjust the recipe as you see fit. As I said, I used maybe 4-6 slices of bacon and probably 1 1/2 Tbls bacon grease, more corn, less edamame and less tomatoes. Try it. The leftovers are way worth. And this is fine as the main course, although Justin plans to accompany it with a BLT.
1 slice center-cut bacon
1 Tbls butter
2 cups shopped sweet onion
2 cups fresh corn kernels (about 3 ears)
1 (16-ounce) bag frozen, shelled edamame, thawed
2 Tbls red wine vinegar
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp sugar
3 plum tomatoes, coarsely chopped
1 red bell pepper, seeded and coarsley chopped
3 Tbls torn basil
1 Cook bacon in a nonstick skillet over medium heat until crsip. Remove bacon from pan, reserving 2 tsp drippings in pan; coarsely chop bacon.
2. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; saute 3 minutes, stirring occasionally. Add corn kernels; saute for 3 minutes or until lightly charred. Add edamame, and saute 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.