Skillet Corn with Edamame

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.