Recipe for Corn and Black-Eyed Pea Compote 
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Yield:
10
Ingredients:
Amount Ingredient
6 x ears sweet corn in husks trimmed of silk,
and soaked in water for 30 minutes
2 tbl peanut oil
1/2 cup chopped onion
2 sm red bell peppers diced
3 x tomatoes peeled, seeded,
and chopped
1/2 lb cooked black-eyed peas
1 sm zucchini diced
1/2 tbl chopped fresh cilantro
1 tsp salt
Instructions:
Instructions: 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; saute for 5 minutes or until tender. Add peppers and saute 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.

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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