Edamame Succotash

• 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

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; 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.

center, butter, sweet onion, corn kernels, red wine vinegar, salt, freshly ground black pepper, sugar, tomatoes, red bell pepper, torn basil

Taken from www.myrecipes.com/recipe/edamame-succotash-0 (may not work)