I have the world’s most un-picky toddler (at least, when it comes to food), and for that I am thankful. I’d like to think I had something to do with it, but I guess I can’t take all the credit. This weekend, my dad (one of the world’s most picky eaters) and stepmom came to visit and we went out to eat a couple of times. Each time, to no one’s surprise, Zachary cleaned his plate. The weekend before, my aunt and uncle were here and watched him devour calamari, tentacled pieces and all. And a few days before that, we went to lunch and rather than order from the kid’s menu, Zachary decided he wanted a fish taco.
There’s nothing this kid doesn’t eat. It took him 3 years to warm up to eggs and mashed potatoes, but now he likes those too. I asked him to tell pappou (grandpa) a food he didn’t like, and he said, “No foods! I like ALL kinds of food!” I love it, but ask me again when he’s 13 and eating me out of house and home. If Ian eats similarly (signs point to him doing so), we’ll need second and third jobs just to pay for their food.
It’s a rare night when Z tries something new. At this age, I feel like we’ve tried pretty much everything. But edamame? That was a new one for him. And he really liked it. And so did we! I will admit to only having edamame a couple times myself. I pinned this recipe many moons ago but wanted to wait until corn and tomatoes were in season to make it. It was such a light, fresh side dish, and so easy to put together. The most time consuming part? The chopping. The most difficult part? Making sure your 3 year old doesn’t get his hand cut off when he reaches up to the cutting board to eat the corn you’re trying to cut off the cob.
There’s only one slice of bacon in here (typical for a Cooking Light recipe) but I was surprised at how much the flavor of it came through. The dish is bright and tasty and is versatile enough to pair well with many main courses. Plus, in addition to getting all the nutrition from the vegetables, you even get a little protein boost from the edamame. Win-win.
Adapted from Cooking Light
1 slice of bacon
1 Tbsp. butter
1 sweet onion, diced
2 cups fresh corn kernels (2-3 ears)
2 cups frozen edamame, thawed
2 Tbsp. red wine vinegar
1/2 tsp. sugar
3 plum tomatoes, diced
1 red bell pepper, stemmed/seeded and chopped
3 Tbsp. torn basil
Cook the bacon in a nonstick skillet over medium heat until crisp; remove and set aside, reserving the fat in the pan. Chop the bacon.
Add the butter to the pan, and then sauté the onion for about 3 minutes. Add the corn, sautéing an additional 3 minutes or until lightly charred. Add the edamame and sauté for 3 more minutes.
Stir in the vinegar, sugar, tomatoes, bell pepper, and salt and pepper to taste. Cook for 30 seconds, stirring occasionally. Sprinkle with the basil and bacon.