Edamame Corn Toss Recipe

Ingredients

2

slices thick-sliced bacon, cut crosswise in half

1/2

cup chopped red bell pepper

1 1/2

cups frozen shelled edamame (green) soybeans, thawed

2 1/2

cups frozen whole kernel corn, thawed

1/2

cup half-and-half

2

tablespoons chopped fresh oregano leaves

1/4

teaspoon salt

1/4

teaspoon pepper

Preparation

In 2-quart saucepan, cook bacon over medium-high heat until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon drippings in saucepan.

Cook bell pepper in bacon drippings over medium heat 2 to 3 minutes, stirring occasionally, until tender. Add edamame and corn; cook 3 minutes, stirring occasionally. Stir in half-and-half, oregano, salt and pepper.

Cover and cook 5 to 6 minutes longer, stirring occasionally, until vegetables are tender. Stir in bacon.

Related Video