Yellow Ears and Black Eyes Succotash
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 238
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 28
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 560
- Total: 35 min
- Active: 35 min
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.