1/2 medium yellow sweet onion, diced (about 1½ cups)
3/4 teaspoons salt, divided
2 cloves garlic, finely chopped
2 ears of corn, cut into kernels
1 cup fresh or frozen shelled edamame, thawed if frozen
1/4 tsp sugar
1 pinch of pepper
1/2- 3/4 cup of Roma tomatoes
¼ cup thinly sliced fresh basil
Directions
Heat a large nonstick skillet over medium heat. Add the bacon and cook, flipping once, until crisp, 5 to 8 minutes. Transfer the bacon to a paper towel-lined plate; set aside. Reserve the drippings in the skillet.
To the bacon drippings in the skillet, add the onion and ⅛ teaspoon of the salt and cook over medium heat, stirring often, until the onion is tender, about 4 minutes. Add the garlic and cook for 1 minute more; do not brown.
Stir in the corn kernels, edamame, sugar, pepper, and remaining 1 teaspoon of salt. Cook, stirring often, until the corn is tender but still crisp, about 3 minutes. Remove from the heat and stir in the tomatoes and basil. Right before serving, crumble the reserved bacon over the succotash and serve.
