Name: Yellow Ears and Black Eyes Succotash
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 4 ears corn, shucked; 5 tablespoons olive oil; 1 small onion, diced; 2 cloves garlic, chopped; 2 cups grape tomatoes, halved lengthwise; 1 cup chopped sugar snap peas; One 15-ounce can black-eyed peas, drained and rinsed; Salt and freshly ground black pepper; 1 tablespoon apple cider vinegar

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.

On Tonight

Yellow Ears and Black Eyes Succotash

Categories: