I had a real hankering for fish. I was hoping to snag a few perch for dinner. As luck would have it, a contractor was treating our lake today for weeds. No fish for consumption tonight. I decided that it was a perfect day to clean the boat from stem to stern, get some sun and enjoy the first cold beer of the season. But what about that craving for fish? Aha! The freezer. Sometimes things can be forgotten in there. I lucked into two beautiful cod fillets and rediscovered some of that remarkable Carr Farms corn that I prepped last fall. While these goodies defrosted, I got busy on the boat. When my task was finished, I didn’t feel like going to the store, so I went to my pantry. As I searched for ingredients, I remembered a recipe that Bobby Flay made on his BBQ Addiction show. If memory serves, he called it “Sweet & Sour Black Eyed Pea Succotash.”

Growing up, I recall succotash being full of lima beans. I don’t think I know a single kid who likes lima beans, so I don’t usually have them on the shelf. I took Bobby’s advice and substituted black eyed peas. This side dish is so easy and a perfect compliment to the fish. Ordinarily, I would rub some canola oil on the ears of corn and grill them. I already had prepped corn kernels so here is what I did.



Drizzle canola oil in a skillet
add the onion, bell pepper, and jalapeño & cook for about 5 min.
Add rinsed & drained peas and the corn. Stir until soft & heated.
Add the chopped garlic. Cook an additional 30 seconds while stirring.
Add the sugar and the vinegar. Bring to a boil stirring until sugar has dissolved.
Fold in the chopped parsley and transfer to a serving bowl.
Serve warm or at room temperature.


  • 4 ears of sweet corn (or equivalent in kernels)
  • 1 Tbs canola oil
  • kosher salt & fresh cracked pepper to taste
  • one small red onion, finely diced
  • one small red onion, finely diced
  • one red bell pepper, finely diced
  • 1/2 jalapeño (seeds removed) finely diced
  • one clove garlic finely chopped
  • one clove garlic finely chopped
  • one 15 1/2 oz can Black eyed peas rinsed & drained
  • 2 tablespoons of sugar
  • 1/4 cup cider vinegar
  • 1/4 cup fresh chopped parsley

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