Edamame Succotash

1-2 slices of center-cut bacon
1 Tablespoon butter
2 cups chopped sweet onion
2 cups fresh corn kernels (about 3 ears)
1 (16-ounce) bag frozen, shelled edamame, thawed
2 Tablespoons red wine vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon sugar
3 plum tomatoes, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
3 Tablespoons torn basil

Cook bacon in a non-stick skillet over medium heat until crisp.  Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.

Increase the heat to medium-high.  Melt butter in drippings in pan.  Add onion; sauté 3 minutes, stirring occasionally.  Add corn kernels; sauté for 3 minutes or until lightly charred.  Add edamame and sauté for 3 minutes, stirring occasionally.  Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally.  Sprinkle with bacon and basil.  Yield: 4 servings (serving size: 1 ¼ cup)