We get cravings for what they call ‘cowboy caviar’ here at the castle. It’s so full of flavor with the multitude of ingredients. I notice a different ingredient in each bite. And I’m picky about the chips I use to dip. I like the smaller round white corn chips. I don’t like having to struggle to get the loaded chip into my mouth without spilling. It was time to make a jumbo batch.
I’ve previously posted various versions of cowboy caviar but we’ve settle on our favorite, the one with the grilled corn. My P.S. (Plays with Sweet corn/ hubby) prepares the cobs and grills them for a few minutes, turning them for equal roasting. I let the corn cool then cut the kernels from the cobs.
Is it a big difference using grilled corn? I can’t decide. There is so much going on in the dip anyway but we know it’s been grilled rather than just dumped out of a can and drained. It’s all in the look perhaps. It just looks like it’s a trendy, classy dip!
After the corn is done and put into a large bowl, I simply add the rest of the ingredients and stir.
I like to prepare the caviar ahead of time, at least 8 hours, but preferably overnight. It’s a hearty dip and lasts for up to a week in the fridge.
I usually double the recipe, as I have here, because we make it our side dish for meals when we’re grilling meat. With all those vegetables, it’s part of a quick meal!
The recipe below is for a single recipe, but as I mentioned I usually double it and the pictures here are for a double version.
I will throw in a quick note: I’ve often had to add more salsa the next day after making the caviar. The corn must soak up some of the liquid. If you find there is no juice left on the bottom when you stir it the next day, add more. Sometimes I’ve ended up doubling the amount of salsa stated in the recipe. For this batch I ended up using 8 cups of salsa since I doubled the recipe.
Then it’s wise to check the seasoning levels after you add salsa. I often end up adding salt to the caviar. I use homemade salsa which isn’t very salty. The salt level varies on all of the store brands as well. Adjust to your own tastes.
The heat level will also vary depending on the salsa you use. You can always add more jalapeno to increase the heat if you like!
Roasted Corn Cowboy Caviar
A cold vegetable dip with roasted corn. Great with white corn chips!
- 1 can hominy; yellow
- 2 cans corn (I used 9 ears of corn, grilled and cut off the cob)
- 1 can black-eyed peas
- 1 can black beans
- 2 cups picante sauce or salsa (you may need more if you have extra corn)
- 2 tablespoons tomato paste
- 2 teaspoons chopped cilantro; or 1 teaspoon dried
- 1/2 cup purple onions; finely chopped
- 4-5 scallions or green onions; thinly sliced
- 3 Roma tomatoes; finely chopped
- 2 jalapeno peppers; finely chopped (I use 1/2 small can)
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- dash cayenne
- 1/4 cup black olives; chopped
- 1/4 cup kalamata olives; chopped (optional)
- 1/4 cup lime juice
- salt to taste
Grill corn and cool. Slice kernels from cobs. Place in a large bowl.
Drain, rinse and chop rest of ingredients and place in bowl. Stir well and refrigerate at least 8 hours, preferably overnight.
Serve with chips for a snack or a side dish with a meal.
Will last for a week in the fridge.