It’s always around this time of year that I become obsessed with side dishes. Yes, I realize this is an odd thing to be obsessed with and doesn’t even really make sense, but hear me out. During the summer, most meals are grilled and some sort of grilled meat is the star of 75% of our meals. While I like to try new recipes, I get hooked on our favorites, including Beer Marinated Grilled Chicken, Grilled Chicken with Cilantro Butter, Honey Lime Chicken Kabobs, and Mediterranean Salmon Skewers.
But what about the SIDES?! We can’t just eat a meal full of meat. During the winter it’s so easy – I make a casserole (or as we call it in Minnesota, a hot dish) and that’s all we need for dinner. In the summer months, I want a light and easy side dish to go along with my go-to grilling recipes, which (long story short) is why become obsessed with side dishes. Makes total sense.
This edamame succotash happens to be my new favorite side dish. It’s got a lot going for it: light, quick, healthy, and delicious. While a traditional succotash has lima beans, this recipe uses the protein-packed and more glamorous bean, edamame. I added red bell pepper, corn, red onion, and garlic to it to pack in the veggies and the flavor. Oh and did I mention it also has bacon? While the bacon adds a lot of flavor to the dish, it could definitely be left out for a vegetarian version. But if you have no reason to leave it out, definitely keep the bacon.
This side dish is also great because it can really be served at any temperature. I thought it was great warm, straight off the stove, but was equally delicious at room temperature
when I was sneaking bites from the pan after dinner, or so I hear. This makes it a great side dish for a picnic outside or at a potluck, since it doesn’t need to be served warm.
- 4 slices bacon
- 1 tablespoon olive oil
- 1 medium red onion diced
- 1 red bell pepper seeded and diced
- 1 clove garlic minced
- 2 cups frozen or fresh corn kernels
- 1 12 oz bag frozen, shelled edamame, thawed
- 1 tbsp red wine vinegar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sugar
- In large skillet, fry bacon until crispy.
- Once cooked, set aside on paper towel lined plate.
- Remove all but about 1 tablespoon of bacon grease and add 1 tbsp olive oil to same pan, and heat over medium-high heat.
- Add onion and red bell pepper and cook until softened, about 5 minutes.
- Add garlic and cook one more minute.
- Add corn and edamame and cook until heated through, about 4-5 minutes.
- Add vinegar, salt, pepper, and sugar and cook another 2 minutes.
- Dice cooked bacon, then add to succotash, stirring to combine.