New World Succotash

In 12-inch skillet, cook bacon on medium 8 minutes or until browned and crisp, turning occasionally. While bacon cooks, peel and cut carrots into quarters lengthwise, then cut crosswise at an angle into 1 1/2-inch pieces. Drain bacon on paper towels. Remove and discard all but 1 tablespoon fat from skillet.

To skillet, add carrots and 1/4 cup water. Cover and cook 6 minutes. Add corn and edamame and cook, uncovered, 8 to 10 minutes or until vegetables are tender, stirring occasionally.

Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice into large bowl. Add vegetable mixture, chives, cayenne, and 1/2 teaspoon salt; toss to combine.

To serve, crumble bacon and sprinkle over succotash.