Corn And Black-Eyed Pea Compote

Recipe Ingredients

6		Sweet corn in husks - trimmed of silk,
		And soaked in water for 30 minutes
2 tablespoons	30ml	Peanut oil
1/2 cup	31g / 1.1oz	Chopped onion
2 cups	292g / 10oz	Red bell peppers - diced (small)
3		Tomatoes - peeled, seeded,
		And chopped
1/2 lb	227g / 8oz	Cooked black-eyed peas
1 lb	454g / 16oz	Zucchini - diced (small)
2 1/2 tablespoons	37ml	Chopped fresh cilantro
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe 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.

Source:
Weber's Recipes at http://www.weber.com

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