Not-So-Corny Corn

Ingredients:

• 2 slices thick-cut bacon (about 2 ounces), chopped
• 1 shallot, finely chopped
• 2 cups fresh edamame or thawed frozen edamame or one 10-ounce package frozen baby lima beans, thawed
• 1 pound frozen corn kernels, thawed
• 1/4 cup water
• 1/4 cup chopped fresh Italian parsley

Directions:

1. Heat heavy large skillet over medium-high heat.
2. Add bacon and sauté until fat begins to render, about 1 minute.
3. Add shallot and sauté until bacon and shallot begin to brown, about 3 minutes.
4. Add edamame, corn, and 1/4 cup water and cook until vegetables are tender, about 5 minutes.
5. Transfer to bowl and sprinkle with parsley.

To complete your Thanksgiving dinner menu, check out more recipes here!