Recipe courtesy of Daphne Brogdon
Episode: Backyard Camping
Save Recipe Print
Yellow Ears and Black Eyes Succotash
Total:
35 min
Active:
35 min
Yield:
6 servings
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the grill over medium-high heat.

Grill the corn, or place over a gas burner set to medium heat, until charred, 2 to 3 minutes per side. Cool for 10 minutes, then cut the kernels away from the cob and reserve for later use.

Heat 3 tablespoons of the oil in a large saute pan set over medium heat. Saute the onions until slightly softened, 2 to 3 minutes. Add the garlic and saute for another 2 minutes. Reduce the heat to low, add the tomatoes, snap peas and black-eyed peas, and then season with salt and pepper. Cook just to meld the flavors together, 2 to 3 minutes.

In a large bowl combine the cooked vegetables, corn and vinegar, and mix. Season with salt and pepper, and then stir in the remaining 2 tablespoons oil to serve.

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

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Sweet & Sour Black-Eyed Pea Succotash

Recipe courtesy of Bobby Flay

Pan Seared Scallops with Sweet Yellow Corn and Black Truffle Succotash with Red Pepper Nage

Pecan Coated Catfish with a Succotash of Butter Beans, Yellow Corn, Black Rice and Fresh Spinach

Recipe courtesy of Jack McDavid

Black Eye Prawns

Recipe courtesy of Ryan Dehn

Grilled Tuna with Yellow Mole Sauce and Chayote Succotash

Recipe courtesy of Bobby Flay

Black Eyed Pea Salad

Recipe courtesy of Curtis Aikens

Black Eyed Pea Fritters

Recipe courtesy of Donna Shaner

Browse Reviews By Keyword