Ingredients
- 4 ounces sliced bacon (4 slices)
- 4 cups whole kernel corn (fresh, from about 4 ears)
- 1 1/2 cups edamame (frozen shelled)
- 2 red peppers (roasted, cut into 1/4 in. pieces)
- 3 scallions, thinly sliced
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt (to taste)
- 1/4 teaspoon black pepper (to taste)
- 3/4 cup fresh basil, roughly chopped
How to Make
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Step 1: Bring a large pot of water to a boil. Cook the bacon in a medium skillet over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate, and break into pieces when cool.
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Step 2: Drop the corn and edamame into the boiling water and cook for 2 minutes; drain and run under cold water to cool.
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Step 3: In a large bowl, combine the corn, edamame, roasted red peppers, scallions, oil, salt, and pepper. Taste and adjust seasoning if necessary.
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Step 4: Fold in the basil and bacon just before serving.
We hope you enjoy this recipe!
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