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Fresh Cowboy Caviar with Smoky Grilled Corn: Easy Summer Dip

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This fresh cowboy caviar with smoky grilled corn is a bright, smoky, and crunchy dip that’s perfect for summer cookouts. It’s vegan, gluten-free, and packed with flavor from charred corn, black beans, and a tangy lime dressing.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) black-eyed peas, drained and rinsed
  • 1 large red bell pepper, diced small
  • 1 medium jalapeño, seeded and minced
  • ½ medium red onion, finely diced
  • 1 cup cherry tomatoes, quartered
  • ½ cup fresh cilantro, chopped
  • 1 large avocado, diced just before serving
  • ¼ cup fresh lime juice (about 2 limes)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or agave
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste

Instructions

  1. Preheat your grill to medium-high heat (about 400°F). Husk the corn and remove any silk strands.
  2. Grill the corn directly on the grates for 10-12 minutes, turning every 2-3 minutes with tongs, until kernels are blistered and charred. Let cool for 5 minutes.
  3. While the corn cools, make the dressing: In a small bowl, whisk together lime juice, olive oil, apple cider vinegar, honey, minced garlic, cumin, smoked paprika, ½ teaspoon salt, and a few cracks of black pepper.
  4. Cut the kernels off the cob: Hold each ear upright and slice downward with a sharp knife. Break apart any clumps with your fingers.
  5. In a large bowl, combine black beans, black-eyed peas, diced red bell pepper, minced jalapeño, red onion, quartered cherry tomatoes, and chopped cilantro. Stir gently.
  6. Add the grilled corn to the bowl and toss to combine.
  7. Pour the dressing over the mixture and stir until well coated. Let rest for 5-10 minutes at room temperature.
  8. Fold in the diced avocado just before serving. Taste and adjust salt or lime juice if needed.
  9. Serve immediately with tortilla chips, or cover and refrigerate for up to 2 hours. Add avocado right before serving if making ahead.

Notes

For best flavor, let the dip rest for 10-20 minutes before serving. If making ahead, leave out the avocado and add it just before serving. To char corn without a grill, use a stovetop grill pan or broil on high for 8-10 minutes, turning halfway.

Nutrition

Keywords: cowboy caviar, grilled corn dip, summer dip, vegan dip, gluten-free appetizer, black bean dip, smoky corn dip

Find it online: https://zestynora.com/fresh-cowboy-caviar-with-smoky-grilled-corn-easy-summer-dip/