Edamame and corn kernels take on incredible flavor when cooked in bacon pan drippings. Add red onion, fresh cilantro, and a bit of jalapeño and you'll be serving up a scrumptious side dish in just 35 minutes.
Nutrition per serving may change if servings are adjusted.
4 slices bacon
2 cups fresh or frozen whole kernel corn
1 cup frozen shelled edamame
1 cup grape tomatoes or cherry tomatoes, halved
½ red onion, thinly sliced
2 tablespoons chopped fresh cilantro
1 small fresh jalapeño chile pepper, seeded and finely chopped (see Tip)
1 tablespoon olive oil
½ teaspoon finely shredded lime peel
1 tablespoon lime juice
2 cloves garlic, minced
¼ teaspoon ground cumin
⅛ teaspoon chili powder
⅛ teaspoon salt
Cook bacon in a large skillet over medium heat until crisp. Using a slotted spoon, remove the bacon, reserving 2 tablespoons of the drippings in the skillet (discard the remaining drippings). Drain the bacon on paper towels. Crumble the bacon; set aside. Add corn and edamame to the reserved drippings in the skillet; cook and stir for 3 to 4 minutes or just until the vegetables are crisp-tender.
Stir together the crumbled bacon, the corn-edamame mixture, the tomatoes, red onion, cilantro, and chile pepper in a large bowl.
For dressing, combine oil, lime peel, lime juice, garlic, cumin, chili powder, and salt in a small screw-top jar. Cover and shake well to mix. Pour the dressing over the corn mixture; toss gently to coat.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
To make ahead: Prepare as directed. Cover and chill for up to 4 hours before serving.