2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
Coarse kosher salt
1 large garlic clove, minced
1/2 lb fresh purple hull peas
chicken or vegetable stock (just enough to cover the peas)
3 cups chopped grape tomatoes (about 1 1/2 pounds)
4 ears corn, silks removed, husks on, soaked in cold water for 10 minutes
3 tablespoons thinly sliced fresh basil
Preheat grill to medium-high. Meanwhile, heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add hull peas and stock. Reduce heat to medium-low, cover, and simmer until tender (approximately 35 minutes). Remove from heat, strain and set aside.
While hull peas are simmering, grill the corn, turning every 5 minutes until fragrant and tender. Remove corn from grill, slice off kernels and mix with tomatoes, hull peas, and basil. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before serving.