New World Succotash

• 2 slice thick-cut bacon
• 4 medium carrots
• 3 c. fresh corn kernels
• 1 bag edamame
• 1 lemon
• 1/4 c. snipped fresh chives
• .13 tsp. cayenne (ground red pepper)
• salt

1. In 12-inch skillet, cook bacon on medium 8 minutes or until browned and crisp, turning occasionally.
2. While bacon cooks, peel and cut carrots into quarters lengthwise, then cut crosswise at an angle into 1 1/2-inch pieces.
3. Drain bacon on paper towels.
4. Remove and discard all but 1 tablespoon fat from skillet.
5. To skillet, add carrots and 1/4 cup water.
6. Cover and cook 6 minutes.
7. Add corn and edamame and cook, uncovered, 8 to 10 minutes or until vegetables are tender, stirring occasionally.
8. Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice into large bowl.
9. Add vegetable mixture, chives, cayenne, and 1/2 teaspoon salt; toss to combine.
10. To serve, crumble bacon and sprinkle over succotash.

bacon, carrots, fresh corn kernels, edamame, lemon, fresh chives, cayenne, salt

Taken from www.delish.com/recipefinder/new-world-succotash-recipe-ghk1110 (may not work)