Loving chefs recipes

New World Succotash

•     2 slice(s) thick-cut bacon
•     4 medium carrots
•     3 cup(s) (from 4 ears) fresh corn kernels
•     1 bag(s) (1-pound) edamame, frozen shelled
•     1 lemon
•     1/4 cup(s) snipped fresh chives
•     1/8 teaspoon(s) cayenne (ground red pepper)
•     Salt

1.     In 12-inch skillet, cook bacon on medium 8 minutes or until browned and crisp, turning occasionally. While bacon cooks, peel and cut carrots into quarters lengthwise, then cut crosswise at an angle into 1 1/2-inch pieces. Drain bacon on paper towels. Remove and discard all but 1 tablespoon fat from skillet.
2.     To skillet, add carrots and 1/4 cup water. Cover and cook 6 minutes. Add corn and edamame and cook, uncovered, 8 to 10 minutes or until vegetables are tender, stirring occasionally.
3.     Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice into large bowl. Add vegetable mixture, chives, cayenne, and 1/2 teaspoon salt; toss to combine.
4.     To serve, crumble bacon and sprinkle over succotash.