Succotash
A beloved American side dish that celebrates summer’s bounty, succotash pairs exceptionally well with grilled chicken or fish.
Ingredients
- 5 bacon slices
- 1 medium yellow sweet onion, diced (about 1½ cups)
- 1⅛ teaspoons salt, divided
- 2 cloves garlic, finely chopped
- 3 cups fresh (raw) corn kernels, from 4 ears
- 2 cups fresh or frozen shelled edamame, thawed if frozen
- ½ teaspoon sugar
- ¼ teaspoon black pepper
- 5 ounces cherry tomatoes, halved (about 1 cup)
- ¼ cup thinly sliced fresh basil
Instructions
- Heat a large nonstick skillet over medium heat. Add the bacon and cook, flipping once, until crisp, 5 to 8 minutes. Transfer the bacon to a paper towel-lined plate; set aside. Reserve the drippings in the skillet.
- To the bacon drippings in the skillet, add the onion and ⅛ teaspoon of the salt and cook over medium heat, stirring often, until the onion is tender, about 4 minutes. Add the garlic and cook for 1 minute more; do not brown.
- Stir in the corn kernels, edamame, sugar, pepper, and remaining 1 teaspoon of salt. Cook, stirring often, until the corn is tender but still crisp, about 3 minutes. Remove from the heat and stir in the tomatoes and basil. Right before serving, crumble the reserved bacon over the succotash and serve.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 262
- Fat: 13 g
- Saturated fat: 3 g
- Carbohydrates: 29 g
- Sugar: 7 g
- Fiber: 5 g
- Protein: 13 g
- Sodium: 529 mg
- Cholesterol: 16 mg
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.