Quarantine Eats: Edamame Succotash

2 tablespoons toasted sesame oil
1/2 cup finely diced red onion
1 teaspoon minced garlic
1 cup (6 ounces) frozen edamame, thawed
1/2 cup fresh corn kernels, from 1 small ear
1/4 cup small-diced red bell pepper
Kosher salt and freshly ground white pepper

1 - In a large skillet, heat the sesame oil over medium heat. Sautée the onion and garlic until softened, about 2 minutes. Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes.

2 - Add the edamame, corn and bell pepper and sautée for 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/8 teaspoon white pepper. Remove from the heat and serve hot.

Recipe from Food Network