SKILLET CORN

THIS UPDATED VERSION OF SUCCOTASH CALLS FOR EDAMAME—RATHER THAN TRADITIONAL LIMA BEANS—PLUS FRESH TOMATOES AND A JALAPEñO CHILE PEPPER. IT’S TOPPED WITH TANGY LIME-GARLIC DRESSING AND CRISPY BACON.

START TO FINISH 35 minutes

• 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 of a medium red onion, thinly sliced
• 2 Tbsp. snipped fresh cilantro
• 1 small fresh jalapeño chile pepper, seeded and finely chopped (tip)
• 1 Tbsp. olive oil
• ½ tsp. finely shredded lime peel
• 1 Tbsp. lime juice
• 2 cloves garlic, minced
• ¼ tsp. ground cumin
• ⅛ tsp. salt
• ⅛ tsp. chili powder

1. In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon. Add corn and edamame to the reserved drippings. Cook and stir 3 to 4 minutes or just until vegetables are crisp-tender.

2. In a bowl combine corn mixture, tomatoes, red onion, cilantro, and jalapeño pepper.

3. For dressing, in a screw-top jar combine the remaining ingredients. Cover and shake well. Pour dressing over corn mixture; toss gently to coat. Sprinkle with crumbled bacon. MAKES 6 SERVINGS.

To Make Ahead Prepare as directed. Cover and chill up to 4 hours before serving. Serve at room temperature.

PER SERVING 182 cal., 11 g fat (3 g sat. fat), 9 mg chol., 160 mg sodium, 17 g carb., 3 g fiber, 7 g pro.