Edamame Succotash

• 2 center-cut bacon slices
• 1 1/2 teaspoons butter
• 1 cup chopped sweet onion
• 1 cup fresh corn kernels (about 2 ears)
• 1 3/4 cups frozen shelled edamame (green soybeans), thawed
• 1 cup coarsely chopped plum tomatoes (about 2 medium)
• 1/3 cup coarsely chopped red bell pepper
• 2 tablespoons fat-free half-and-half
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 2 tablespoons torn fresh 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 heat to medium-high. Melt butter in drippings in pan. Add onion; saute 3 minutes, stirring occasionally. Add corn kernels and edamame; cook 6 minutes, stirring occasionally. Stir in tomato and next 5 ingredients. Cover and cook 2 minutes or until tender. Sprinkle with bacon and basil.
3. Young Chefs can:
4. Measure corn kernels and edamame
5. Tear basil leaves
6. Older Chefs can:
7. Help shuck corn
8. Sprinkle bacon and basil

center, butter, sweet onion, fresh corn kernels, tomatoes, red bell pepper, red wine vinegar, salt, sugar, fresh basil

Taken from www.myrecipes.com/recipe/edamame-succotash-1 (may not work)