| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon vegetable, canola or olive oil
- 6 slices thick-cut smoky bacon, chopped into 1/4-inch dice
- 6 to 8 ears corn, shucked
- 3 to 4 cloves garlic, sliced or chopped
- 1 large red or yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 to 2 jalapeno peppers, seeded and chopped
- 1 cup chicken or turkey stock
- 3 tablespoons dark brown sugar
- 3 tablespoons cider vinegar
- 3 tablespoons Worcestershire sauce
- One 8-ounce can tomato sauce
- 2 cups shelled edamame
- Sriracha
- Scallions, to garnish
Instructions
- Heat a large skillet over medium-high heat. Heat the oil and add the bacon. Cook until crisp, 2 to 3 minutes, and then add corn, letting the sugars develop and caramelize at the edges. Add the garlic, onions, bell peppers and jalapenos, and cook 2 to 3 minutes to soften. Add the stock, sugar, vinegar, Worcestershire and tomato sauce. Simmer to thicken the sauce, then add the edamame and stir in Sriracha to taste. Reduce the heat to low until ready to serve, adding a little more stock or water if the dish gets too thick. Garnish with scallions to serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 280 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 5 g |
| Sugar | 13 g |
| Protein | 11 g |
| Cholesterol | 15 mg |
| Sodium | 402 mg |
Reviews
Amazingly delicious! I used frozen corn because corn is not in season. I left a few seeds and membranes in the jalapeno. My husband and I both couldnt believe how good it was. I left out the edamame because I forgot to buy it, but I sure didn’t miss it!
OMG!!! This dish is so colorful and full of flavor! I used frozen lima beans and also used Rotel tomato sauce. Thank you, Rachael!! Next time, I am going to add a can of drained mild Rotel. This will be a definite side dish in our house.
stay away from soy beans if your guest have hypothyroidism and stick with the lima bean. soy is .very bad for those folks. they also work well here
This stuff is the “BOMB”, and so easy to make. It is definitely in my recipe box.