Cooking Lesson #887: Texas Grilled Corn Cowboy Caviar

…from the Perspectives’ Kitchen

How you doin’ pardner? I imagine that this is what Roy Rogers, Dale Evans and Hop-Along Cassidy might have feasted on in the 1950’s. So, move over, wimpy dips—this recipe for my Texas Grilled Corn Cowboy Caviar is hearty and party ready. This classic summer side is chock-full of sweet, smoky grilled corn, creamy beans, juicy tomatoes, and tangy onions. Every bite is a garden-fresh mélange of wonderful flavors and textures.
This recipe makes enough for the entire bunk house full of cowboys, so you’ll definitely want to share it with friends. Make a big batch and bring it to your family or friend’s 4th of July barbecue this weekend—or invite your pals over for a happy hour campfire and keep the leftovers in your fridge for snacking on later.

Prep time:  20 minutes
Yield:  10 servings

Ingredients
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
3 teaspoons minced garlic
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon ground cayenne pepper
4 ears of fresh corn (use fresh… it’s summer!)
1 tablespoon extra-virgin olive oil
1 15-ounce can rinsed black beans
1 15-ounce can rinsed black-eyed peas
3 diced tomatoes
1 diced red bell pepper
1 minced jalapeño pepper
1/2 cup diced red onion
1/2 cup chopped cilantro leaves with tender stems
1 thinly sliced green onion, tops and bottoms
 
Directions

1. To make the dressing, combine olive oil, red wine vinegar, minced garlic and granulated sugar in a small bowl.
2. Whisk until emulsified and season with salt, black and cayenne peppers. Set aside.
3. Heat your grill to medium-high heat.
4. Brush the corn with the extra virgin olive oil.
5. Grill the corn, rotating frequently, for 10 minutes or until slightly charred all around. Let the corn cool for 5 minutes.
6. On a large cutting board, remove the kernels from the cob by carefully running a sharp knife down the side of the cob. Put a kitchen towel under the cutting board to catch the runaway kernels and steady the board.
7. Transfer the kernels to a large serving bowl.
8. Add the black beans, black-eyed peas, tomatoes, bell pepper, jalapeño, red onion, cilantro leaves and stems and green onion.
9. Pour the dressing over the salad and stir with a rubber spatula until fully combined.
10. Serve with your favorite tortilla chips!
11. Leftovers can be stored in an airtight container for up to 3 days.

ChefSecret:  You can serve this spaghetti-western style on rounds of grilled Italian bread bruschetta style.

Quip of the Day:  What style is it when someone who wears cowboy clothes? Ranch dressin’. This is as corny as my Texas Grilled Corn Cowboy Caviar.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

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                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2024

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