1 ½ tablespoons unrefined, cold-pressed extra-virgin olive oil
1 small onion, chopped
1 large garlic clove, minced
¾ lb cherry tomatoes, halved
4 ears corn, kernels cut off cob
1 Tablespoon apple cider vinegar
¼ cup packed small fresh basil leaves or larger leaves chopped
¼ cup packed flat leaf parsley leaves, chopped
Instructions
In a medium pot of boiling salted water, cook edamame 5 minutes, or until just tender. Drain and rinse under cold water to stop the cooking process.
Chop bacon. Add oil to a large skillet and cook bacon over medium heat until starting to crisp, 3-5 minutes. Add onion and sauté until softened. Add garlic and cook for 1 minute. Don’t worry if the bottom of the pan is getting brown from the bacon. The acid from the vinegar and tomatoes will clean it up.
Add tomatoes, corn and vinegar to the skillet. Cook, stirring until tomatoes begin to lose their shape. Stir in edamame. Remove skillet from heat and stir in herbs. Serve immediately.
Notes
*Or bacon can be cooked separately a 350 degree oven. Line a baking sheet with unbleached parchment paper and arrange the bacon slices in one layer. Bake for 20 minutes, turning once, until slightly crispy. Chop cooked bacon and add with edamame.
Recipe by Pamela Salzman at https://pamelasalzman.com/corn-and-edamame-succotash/