Save Recipe Print
Total:
40 min
Active:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat a grill to medium. Brush the corn with canola oil and season with salt and pepper. Grill until lightly charred on all sides, 2 to 3 minutes per side. Set aside to cool slightly, then slice the kernels off the cobs and reserve.

Heat the 2 tablespoons canola oil in a large skillet over medium heat. Add the red onions, bell peppers and Fresno chile; cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 30 seconds. Add the black-eyed peas and cook another 2 minutes. Add the sugar and vinegar; bring to a boil; and cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Fold in the reserved corn and the parsley and transfer to a serving bowl. Serve warm or at room temperature.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Sweet and Sour Pork

Recipe courtesy of Alton Brown

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Smashed Sweet Potatoes

Recipe courtesy of Ina Garten

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Sweet Potato Casserole

Recipe courtesy of Anne Burrell

Soul Sweet 'Taters

Recipe courtesy of Ree Drummond

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Recipe courtesy of Tyler Florence

Sweet and Spicy Sticky Wings

Recipe courtesy of The Neelys

Browse Reviews By Keyword