Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep Time
20 Mins
Cook Time
11 Mins
Yield
Makes 8 servings

How to Make It

Sauté onion and bell peppers in hot oil in a large skillet over medium heat 5 to 7 minutes or until tender. Stir in corn and Crowder Peas; cook 2 minutes or until thoroughly heated. Stir in 1/2 cup reserved Crowder Peas liquid, green onions, thyme, and salt; cook 1 to 2 minutes or until thoroughly heated. Garnish, if desired. Serve immediately.

High Cotton, Greenville, South Carolina

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