Summer Succotash

I know it seems as if I've fallen off the face of the earth this year, but I really haven't! Thank you everyone for your kind words to continue my blogging! Also, a thanks to my friends who have been complaining about how tired of the last post that I did :)
To be honest I really haven't been cooking a lot this year, and if I have, I've been re-visiting all my old recipes so I haven't had a lot of recipes to post. Low and behold I woke up this week eager to try something new and threw a last minute dinner party, so alas, a new recipe!
I can't help but smile when I hear the word succotash, it immediately transports me back to when I was a kid watching cartoons and hearing "suffering succotash"!
I was intending on serving this as a bed for fish or scallops, but the seafood just didn't look too good, so I ended up making a delicious BBQ Pork Loin, in which I will blog a bout soon!

Summer Succotash

12 Ounces Bacon
1 Large Sweet Onion, finely diced
2 Large Cloves Garlic, finely minced
1 Pound Frozen Sweet White Corn
1 Pound Frozen Shelled Edamame
2 Tablespoons Balsamic Vinegar
2 Pints Grape Tomatoes
1/2 Cup Fresh Flat Leaf Parsley, chopped
1/2 Cup Fresh Basil, chopped
1 Lemon
Salt

In a very large skilled fry bacon until very crisp, remove to paper towels to cool. Drain all but 2 tablespoons of bacon drippings from pan, return to medium heat. Add onion and garlic, salt lightly and saute until soft and just beginning to get a bit of color. Next add corn, and edamame cover and cook for 6-8 minutes until thawed and heated through. Add tomatoes and balsamic vinegar and stir, cover and cook a few minutes until tomatoes are just softened and start to burst. Remove from heat and let cool to room temperature. Now add chopped parsley and basil and juice of the lemon. Crumble bacon over top and mix, salt to tase and serve at room temperature.