Corn And Black Eyed Pea Compote Recipe
Servings: 10
Ingredients
- 6 x ears sweet corn in husks trimmed of silk, and soaked in water for 30 min
- 2 Tbsp. peanut oil
- 1/2 c. minced onion
- 2 sm red bell peppers diced
- 3 x tomatoes peeled, seeded, and minced
- 1/2 lb cooked black-eyed peas
- 1 sm zucchini diced
- 2 1/2 Tbsp. minced fresh cilantro
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
Directions
- Place corn in center of cooking grate. Grill 25 to 30 min, turning 3 times during grilling. Allow to cold slightly. Remove husks. Cut corn kernels from the cobs with a sharp knife; reserve kernels.
- In large skillet heat oil and add in onion; saute/fry for 5 min or possibly till tender. Add in peppers and saute/fry for another 5 min. Add in corn, tomatoes, black-eyed peas, and zucchini. Bring to a simmer; cover and cook about 10 min. Stir in cilantro, salt, and pepper.
- This recipe yields 10 servings.
- Comments: Corn (from the Heartland) and black-eyed peas (from the South) make this the perfect side dish for barbecued ribs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 10 servings | |
| Calories 52 | |
| Calories from Fat 27 | 52% |
| Total Fat 3.03g | 4% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 238mg | 10% |
| Potassium 159mg | 5% |
| Total Carbs 6.15g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.08g | 1% |
| Protein 1.11g | 2% |
