Sweet & Sour Black-Eyed Pea Succotash

  5.0 – 5 reviews  • Side Dish
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings

Ingredients

  1. 4 ears corn, shucked
  2. 2 tablespoons canola oil, plus more for brushing
  3. Kosher salt and freshly ground black pepper
  4. 1 small red onion, finely diced
  5. 1 small red bell pepper, finely diced
  6. 1 Fresno chile, finely diced
  7. 1 clove garlic, chopped
  8. One 15 1/2-ounce can black-eyed peas, drained, rinsed well and drained again
  9. 2 tablespoons sugar
  10. 1/4 cup cider vinegar
  11. 1/4 cup chopped fresh parsley

Instructions

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

Nutrition Facts

Serving Size 1 of 4 servings
Calories 283
Total Fat 9 g
Saturated Fat 1 g
Carbohydrates 45 g
Dietary Fiber 7 g
Sugar 15 g
Protein 9 g
Cholesterol 0 mg
Sodium 681 mg

Reviews

Mr. Ryan Gallagher
I couldn’t find fresno peppers so used serrano instead. Amazing! Such good flavors, none of us really like black eyed peas that much, but felt we needed to eat them hoping for a better 2021. All the kids enjoyed it even. If it were not for the kids I would have liked some more heat, but this was perfect!
Kim Johnson
We loved this, used jalapeno pepper, loved the vinegar taste. Will make this again
Sean Murphy
PoI’ll
Mary Moore
I made this absolutely delicious dish this afternoon. The best ever recipe. I pretty much followed Bobby Flay’s recipe, except that I could not locate Fresno chile and I added chopped prosciutto for more filling protein.  It was so delicious!!! Thank you to my favorite celebrity and Iron chef Bobby Flay!
Darlene Little
My wife doesn’t like too much heat so I used a poblano chile.  Perfect
Jason Martinez
very tasty. i don’t miss the lima beans at all. 😉
Meghan Griffin
Delicious! I will be doing this one many times to come. Ive been enjoying corn salad so I thought I’d try this one…glad I did! I didnt even put the sugar and vinegar on…flavorful enough as is!

 

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