Smoked Corn and Black-Eyed Pea Succotash with Bell Peppers
A vibrant Southern succotash featuring house-smoked corn, tender black-eyed peas, and colorful bell peppers, celebrating farm-fresh local vegetables. This southern-inspired vegetarian (vegetarian) ready in about 25 minutes pairs smoked corn kernels, black-eyed peas (cooked), diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups smoked corn kernels
- 1 cup black-eyed peas (cooked)
- 1, diced red bell pepper
- 1, diced yellow bell pepper
- 3 stalks, sliced green onion
- 3 tbsp unsalted butter
- 2, minced garlic cloves
- 1 tsp fresh thyme leaves
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp unsalted butter in a large skillet over medium heat. Add 2 minced garlic cloves and 1 tsp fresh thyme leaves, sauté for 1-2 minutes until fragrant but not browned.
- Step 2: Add 1 diced red bell pepper and 1 diced yellow bell pepper to the skillet, cooking for 5 minutes until they begin to soften and the edges turn tender.
- Step 3: Stir in 2 cups smoked corn kernels and 1 cup cooked black-eyed peas, mixing well to combine and warming through for 4-5 minutes.
- Step 4: Add 3 sliced green onions, 1 tsp sea salt, and 1/2 tsp black pepper; cook for another 2 minutes until all ingredients are heated and flavors meld.
- Step 5: Remove from heat and serve warm as a hearty side dish or vegetarian main.
Frequently asked questions
How long does Smoked Corn and Black-Eyed Pea Succotash with Bell Peppers take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Corn and Black-Eyed Pea Succotash with Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smoked corn kernels from drying out.
Can I substitute ingredients in Smoked Corn and Black-Eyed Pea Succotash with Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Corn and Black-Eyed Pea Succotash with Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Smoked Corn and Black-Eyed Pea Succotash with Bell Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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