Step 1

Heat a cast-iron skillet over high heat until you see a few wisps of smoke. Add the corn cobs and cook until some of the kernels brown and blacken, about 2 minutes. Turn, and continue to cook, rotating every few minutes, until the corn is lightly browned all the way around. Transfer the corn to a plate. (If using canned corn, there is no need to cook it.)

Step 2

In a large bowl, whisk together the olive oil, vinegar, garlic, red onion, jalapeño or hot sauce, if using, salt and a few grinds of black pepper. Add the black-eyed peas and black beans and stir to combine.

Step 3

Cut the corn off the cob and add it to the bowl, along with the tomatoes and basil, if using. Stir well to combine. Taste, and adjust the seasonings, adding more salt and/or pepper if needed. Refrigerate for at least 30 minutes before serving. Serve with corn chips on the side.