Hold the corn cobs upright on a work surface and using a small knife, scrape the kernels away from the cobs. Discard the cobs.

In a large saute pan, heat the oil over medium heat until shimmering and cook the bacon for 2 to 3 minutes, or until golden brown and beginning to crisp.

Add the red onion, red pepper and garlic and saute for 4 to 5 minutes or until the vegetables are tender. Stir in the corn, edamame and thyme and cook for 2 to 3 minutes longer or until the vegetables are tender and the succotash is heated through. Season to taste with salt and pepper.