Corn and Black-Eyed Pea Compote

Corn (from the Heartland) and black-eyed peas (from the South) make this the perfect side dish for barbecued ribs.

6		ears sweet corn in husks, trimmed of silk and soaked in water for 30 minutes
2		tablespoons peanut oil
1/2		cup chopped onion
2		small red bell peppers, diced
3		tomatoes, peeled, seeded, and chopped
1/2		pound cooked black-eyed peas
1		small zucchini, diced
2-1/2		tablespoons chopped fresh cilantro
1		teaspoon salt
1/2		teaspoon pepper

Place corn in center of cooking grate. Grill 25 to 30 minutes, turning 3 times during grilling. Allow to cool slightly. Remove husks. Cut corn kernels from the cobs with a sharp knife; reserve kernels.

In large skillet heat oil and add onion; sauté for 5 minutes or until tender. Add peppers and sauté for another 5 minutes. Add corn, tomatoes, black-eyed peas, and zucchini. Bring to a simmer; cover and cook about 10 minutes. Stir in cilantro, salt, and pepper.

Makes 10 servings.


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