Yellow Ears and Black Eyes Succotash

Yellow Ears and Black Eyes Succotash
  • Yield: 6 servings
  • Ease of cooking: Easy
    Method of cooking: Stir Fry
  • Prep time: 20 minutes
    Cooking time: 15 minutes

Tagged Under

Side Dish Party Picnic


  • 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


  1. Preheat the grill over medium-high heat.
  2. 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.
  3. 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.
  4. 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.
Recipe courtesy of Daphne Brogdon.