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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Black-Eyed Peas with Bacon and Pork

Recipe courtesy of The Neelys

Rib-eye Steak

Recipe courtesy of Weslie Colbert

Black Beans

Recipe courtesy of Ree Drummond

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Black Bean Soup

Recipe courtesy of Dave Lieberman

Black Bean Burgers

Recipe courtesy of Sandra Lee

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Perfect Black Beans

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword