Sweet & Sour Black-Eyed Pea Succotash Recipe

Name: Sweet & Sour Black-Eyed Pea Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat a grill to medium.
2
Brush the corn with canola oil and season with salt and pepper.
3
Grill until lightly charred on all sides, 2 to 3 minutes per side.
4
Set aside to cool slightly, then slice the kernels off the cobs and reserve.
5
Heat the 2 tablespoons canola oil in a large skillet over medium heat.
6
Add the red onions, bell peppers and Fresno chile; cook, stirring occasionally, until soft, about 5 minutes.
7
Add the garlic and cook 30 seconds.
8
Add the black-eyed peas and cook another 2 minutes.
9
Add the sugar and vinegar; bring to a boil; and cook, stirring occasionally, until the sugar dissolves, about 3 minutes.
10
Fold in the reserved corn and the parsley and transfer to a serving bowl.
11
Serve warm or at room temperature.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Sweet & Sour Black-Eyed Pea Succotash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet & Sour Black-Eyed Pea Succotash

How did you like this recipe?

Frequently Asked Questions