Sweet & Sour Black-Eyed Pea Succotash

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 ears corn, shucked
  • 2 tablespoons canola oil, plus more for brushing
  • Kosher salt and freshly ground black pepper
  • 1 small red onion, finely diced
  • 1 small red bell pepper, finely diced
  • 1 Fresno chile, finely diced
  • 1 clove garlic, chopped
  • One 15 1/2-ounce can black-eyed peas, drained, rinsed well and drained again
  • 2 tablespoons sugar
  • 1/4 cup cider vinegar
  • 1/4 cup chopped fresh parsley
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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    00:04:55 - House Number 0064723F3

    Not what you're looking for? Try:

    Black-Eyed Pea Risotto with Bacon and Southern Greens

    Recipe courtesy of Guy Fieri