📝 About This Recipe
This soul-warming side dish is a vibrant celebration of the Deep South, combining the natural sweetness of fresh-shucked corn with the earthy, creamy texture of black-eyed peas. By 'frying' the corn in a hot cast-iron skillet with smoky bacon drippings, we achieve a beautiful caramelization that contrasts perfectly with the savory notes of onion and bell pepper. It is a quintessential summer-to-fall transition dish that brings comfort, heritage, and deep flavor to any dinner table.
🥗 Ingredients
The Base
- 4 slices Thick-cut bacon (diced into 1/2-inch pieces)
- 4 ears Fresh sweet corn (shucked and kernels cut off the cob (approx. 3 cups))
- 1.5 cups Black-eyed peas (cooked and drained; if using canned, rinse thoroughly)
Aromatics & Vegetables
- 1 small Yellow onion (finely diced)
- 1/2 cup Red bell pepper (finely diced for color and sweetness)
- 3 cloves Garlic (minced)
- 1 Jalapeño (seeded and minced for a subtle kick)
Seasoning & Finish
- 2 tablespoons Unsalted butter (at room temperature)
- 1/2 teaspoon Smoked paprika
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 cup Chicken stock (to deglaze the pan)
- 2 tablespoons Fresh chives (finely chopped for garnish)
👨🍳 Instructions
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1
Place a large 12-inch cast-iron skillet over medium heat. Add the diced bacon and cook slowly, stirring occasionally, until the fat has rendered and the bacon is crispy (about 8-10 minutes).
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2
Use a slotted spoon to remove the crispy bacon bits from the pan and set them aside on a paper towel-lined plate, leaving the liquid gold (bacon fat) in the skillet.
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3
Increase the heat to medium-high. Once the fat begins to shimmer, add the fresh corn kernels in an even layer. Let them sit undisturbed for 2-3 minutes to develop a golden-brown char.
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4
Stir the corn and add the diced onion and red bell pepper. Sauté for 4-5 minutes until the vegetables have softened and the corn is fragrant and slightly toasted.
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5
Add the minced garlic and jalapeño to the center of the skillet. Cook for just 1 minute until the garlic is aromatic but not browned.
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6
Stir in the cooked black-eyed peas. Mix well to ensure they are coated in the seasoned fat and integrated with the corn.
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7
Season the mixture with smoked paprika, kosher salt, and freshly cracked black pepper. Toss to distribute the spices evenly.
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8
Pour in the chicken stock. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the skillet; this is where the concentrated flavor lives.
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9
Reduce the heat to low and add the 2 tablespoons of butter. Stir gently as it melts, creating a light, silky glaze that binds the corn and peas together.
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10
Simmer for 3-4 minutes until the liquid has mostly evaporated, leaving the vegetables moist but not swimming in sauce.
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11
Fold the reserved crispy bacon back into the skillet, saving a few bits for the final garnish.
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12
Taste and adjust seasoning with additional salt or pepper if needed. Remove from heat.
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13
Garnish with fresh chives and serve immediately while hot, straight from the skillet for a rustic presentation.
💡 Chef's Tips
For the best flavor, use a sharp knife to 'milk' the corn cobs after cutting off the kernels by scraping the back of the knife down the cob; add this 'milk' to the pan with the corn. If using canned black-eyed peas, look for 'seasoned' varieties but be sure to reduce the added salt in the recipe accordingly. A cast-iron skillet is essential for achieving the 'fried' charred texture that defines this dish; stainless steel will work but won't provide the same crust. To make this vegetarian, swap the bacon fat for 3 tablespoons of avocado oil and use vegetable stock instead of chicken stock. Avoid overcooking the peas; they should be tender but still hold their shape rather than turning into a mash.
🍽️ Serving Suggestions
Serve alongside crispy buttermilk fried chicken for a classic Southern Sunday dinner. Pairs beautifully with grilled pork chops and a side of honey-buttered cornbread. For a lighter meal, serve a large scoop over a bed of fresh arugula with a lemon vinaigrette. Accompanied by a glass of sweetened iced tea or a crisp, cold pilsner beer. Top with a dollop of hot pepper jelly for an extra layer of sweet-and-spicy complexity.