Step 1

Heat butter in a large skillet over medium-high heat. Add corn, red onion and bell pepper and cook for 2-3 minutes until onion and bell pepper start to soften. Transfer corn mixture to a large bowl and allow it to cool a bit.

Step 2

Add black-eyed peas. garlic, parsley, vinegar, sugar, salt and pepper and cayenne to the bowl with the corn mixture. Gently toss everything to combine.

Step 3

Add avocado and use a rubber spatula to gently toss avocado with other ingredients. Add more salt and pepper to taste. Transfer succotash to a large serving bowl, top with more parsley if desired and serve immediately.