Edamame Succotash

from Cooking Light.

1 slice center-cut bacon
1 Tbsp butter
2 cups chopped sweet onion
2 cups fresh corn kernels (about 3 ears)
1 16 oz bag frozen, shelled edamame, thawed
2 Tbsp red wine vinegar
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp sugar
3 plum tomatoes, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
3 Tbsp torn basil

1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 tsp drippings in pan; coarsely chop bacon.
2. Increase the heat to medium-high. Melt butter in drippings in pan. Add conion; saute 3 min, stirring occasionally. Add corn kernels; saute for 3 min or until lightly charred. Add edamame, and saute for 3 min, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil.

Yield: 4 servings.