Succotash

• 1 applewood-smoked bacon slice
• 2 teaspoons butter
• 1/2 cup chopped onion
• 1 1/2 cups fresh corn kernels (about 3 ears)
• 3/4 cup frozen shelled edamame, thawed
• 1/3 cup unsalted chicken cooking stock
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup grape tomatoes, halved
• 2 tablespoons chopped fresh basil

1. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Drain and crumble bacon.
2. Melt butter in bacon drippings. Add onion; cook 6 minutes or until tender, stirring occasionally. Add corn and next 4 ingredients (through pepper). Bring to a boil; reduce heat, and cook, uncovered, 4 minutes or until liquid evaporates, stirring occasionally. Remove from heat. Stir in bacon, tomatoes, and basil.

bacon, butter, onion, corn kernels, unsalted chicken, kosher salt, freshly ground black pepper, grape tomatoes, fresh basil

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