30-Minute Crispy Bacon Edamame Succotash
A vibrant summer side dish combining sweet corn and edamame with crispy bacon and colorful bell peppers. The red wine vinegar adds a tangy brightness that balances the smoky bacon fat, while a touch of sugar enhances the natural sweetness of the corn. Perfect for barbecues, potluck dinners, or as a hearty accompaniment to grilled meats. This protein-packed twist on traditional succotash brings together American comfort food flavors with nutritious edamame for a satisfying dish that works equally well warm or at room temperature.
Ingredients
- 4 slice bacon
- 1 tablespoon olive oil
- 1 medium red onion, diced
- 1 red bell pepper, seeded and diced
- 1 clove garlic, minced
- 2 cups corn kernels, frozen or fresh
- 12 oz edamame, frozen, shelled, thawed
- 1 tbsp red wine vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper, freshly ground
- ½ teaspoon sugar
Instructions
- 1
Fry bacon in large skillet until crispy
- 2
Set bacon aside on paper towel lined plate
- 3
Remove all but 1 tablespoon bacon grease from pan and add olive oil
- 4
Heat pan over medium-high heat
- 5
Add onion and red bell pepper and cook until softened
- 6
Add garlic and cook one more minute
- 7
Add corn and edamame and cook until heated through
- 8
Add vinegar, salt, pepper, and sugar and cook another 2 minutes
- 9
Dice cooked bacon and add to succotash, stirring to combine
Tips
Save time by using pre-diced frozen vegetables and thaw edamame in cold water while preparing other ingredients.
Don't overcook the vegetables - they should retain some texture and bright color for the best presentation and nutrition.
Make ahead and serve at room temperature for picnics, as the flavors meld beautifully when allowed to sit.
Good to Know
Refrigerate in airtight container for up to 4 days
Can be made 1 day ahead and reheated gently or served at room temperature
Serve warm or at room temperature as a side dish
Common Mistakes
Don't skip removing excess bacon grease to avoid an overly greasy final dish
Avoid overcooking edamame as it becomes mushy and loses its bright green color
Substitutions
FAQ
Can I make this vegetarian?
Yes, omit the bacon and use 2 tablespoons olive oil for cooking. Add smoked paprika for a hint of smoky flavor that mimics bacon.
What if I don't have red wine vinegar?
Apple cider vinegar or white wine vinegar work well as substitutes, though they'll provide slightly different flavor notes.
How long will this keep in the refrigerator?
Store covered for up to 4 days. The flavors actually improve after sitting overnight as they have time to meld together.