This recipe proves you can take something commonplace, like the combination of corn and lima beans known as succotash, and make it burst with flavor.

A little bacon and red bell pepper are a good start in enhancing the flavor. Replacing the standard lima beans with edamame gives this version a unique texture. Chopped hazelnuts add crunch. And, a little lemon juice adds the perfect acidity to the dish.

This version of succotash is delicious as a side dish for salmon, either roasted or grilled, and is especially good served alongside the Herb-Stuffed Salmon Roulade recipe found on this site.

• 2 strips bacon or pancetta, coarsely chopped
• 1 red bell pepper, cored, seeded and chopped
• 1 small onion, chopped
• 2 cups fresh or frozen corn kernels
• 1 teaspoon minced garlic, about 1 large clove
• 1 16-ounce bag frozen blanched edamame, defrosted in warm water for 15 minutes and drained
• 1 cup chopped fresh parsley
• 1 cup roasted and salted hazelnuts, coarsely chopped
• Juice of 1 lemon
• 1 pinch of red pepper flakes
• Sea salt and freshly ground pepper

Sauté the bacon until crisp. Drain on paper towels. Sauté the red bell pepper and onion in the bacon fat until tender, about 5 minutes. Add the corn, garlic, edamame and hazelnuts and sauté until hot, about 3 minutes.

Add the parsley, lemon juice and season with the red pepper, salt and pepper. Stir in the bacon and serve.

Makes 8-10 servings.