Print

Smoky Chipotle Cowboy Caviar with Grilled Corn

Smoky Chipotle Cowboy Caviar with Grilled Corn - featured image
Print Recipe

A fresh and bold summer dip featuring charred grilled corn, creamy avocado, black beans, and a smoky chipotle-lime dressing. Perfect for barbecues, potlucks, or taco night.

Ingredients

Scale
  • 4 ears fresh or frozen corn kernels (about 3 cups kernels)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) black-eyed peas, drained and rinsed
  • 1 medium red bell pepper, diced small
  • 1 medium jalapeño, seeded and minced
  • 1/2 medium red onion, finely diced
  • 2 ripe but firm avocados, diced
  • 1/2 cup fresh cilantro, chopped
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 2 tablespoons extra-virgin olive oil
  • 1 to 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/2 teaspoon garlic powder (optional)

Instructions

  1. Grill the corn: Preheat grill or grill pan to medium-high heat. Shuck corn and remove silk. Place ears directly on grill grates. Cook for 10-12 minutes, turning every 2-3 minutes with tongs, until kernels are charred in spots and slightly softened. Let cool for 5 minutes.
  2. Cut kernels off the cob: Stand each ear upright on a cutting board. Use a sharp knife to slice downward, cutting kernels off in strips. Set aside to cool completely (about 3 cups).
  3. Prepare the dressing: In a small bowl or mason jar, combine lime juice, olive oil, minced chipotle peppers, adobo sauce, ground cumin, salt, and pepper. Whisk or shake until well combined.
  4. Combine beans and veggies: In a large mixing bowl, add drained black beans, black-eyed peas, diced red bell pepper, minced jalapeño, and finely diced red onion. Pour dressing over top and toss gently to coat. Let sit for 5 minutes.
  5. Add grilled corn and cilantro: Add cooled grilled corn kernels and chopped cilantro to the bowl. Stir gently to combine.
  6. Fold in avocado: Just before serving, gently fold in diced avocado. Be careful not to mash it.
  7. Chill and serve (optional): For best flavor, cover and refrigerate for 30 minutes before serving. Serve chilled or at room temperature.

Notes

For best results, let the caviar rest in the fridge for 30 minutes to allow flavors to meld. Add avocado just before serving to prevent browning. If you don’t have a grill, use a cast-iron skillet on high heat to char the corn.

Nutrition

Keywords: cowboy caviar, grilled corn, chipotle, avocado, black beans, summer dip, vegan, gluten-free

Find it online: https://sagestirs.com/smoky-chipotle-cowboy-caviar-with-grilled-corn/