| Level: | Easy |
| Total: | 40 min |
| Active: | 40 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
Instructions
- 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.
- 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
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!
We loved this, used jalapeno pepper, loved the vinegar taste. Will make this again
PoI’ll
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!
My wife doesn’t like too much heat so I used a poblano chile. Perfect
very tasty. i don’t miss the lima beans at all. 😉
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!