Cowboy Caviar
Lunch | American
Cowboy Caviar is one of those dishes that looks like it took a lot more effort than it did. It’s a vibrant, fresh Tex-Mex dip built on black beans, chargrilled corn, tomato, capsicum and avocado, all tossed in a sharp lime dressing with a hit of Tajin. The name is a bit of a joke, a nod to the original Texas Caviar created in the 1940s using humble cowpeas in place of the real thing.
The chargrilling is what sets this apart from a basic bean salsa. Cooking the corn in its husk first, then stripping it back and getting some proper char on the kernels, adds a smoky sweetness that you just can’t replicate from a can. Combined with the fresh lime, jalapeño heat and creamy avocado, it all comes together into something that disappears fast once it hits the table.
The homemade tortilla chips are worth doing. Frying your own corn tortillas takes about five minutes and gives you chips that are genuinely crisp and sturdy enough to handle a proper scoop without breaking. Serve it all up cold and let people dig in.
Ingredients
- 1 corn cob
- 2 tbsp olive oil
- 400g can black beans, rinsed and drained
- 1 punnet cherry tomatoes
- 1 small red onion
- 1 jalapeño
- 1 red capsicum (bell pepper)
- 1 firm avocado
- ½ bunch coriander (cilantro)
- juice of 2 limes and zest
- sea salt and black pepper, to taste
- 1 tbsp Tajin
- oil for deep frying
- 12 white corn tortillas
Directions
COOK THE CORN
- Peel the husk from the corn cob, leaving 1 thin layer attached.
- Heat a chargrill pan over high heat. Place the corn cob on and cook for 15-18 minutes, turning often to cook on all sides.
- Remove from the heat and set aside until cool enough to handle. Peel off the remaining husk.
- Drizzle the corn with a little of the oil, then place back on the grill and continue cooking until well charred.
PREP THE CAVIAR MIX
- Place the black beans in a large mixing bowl. Chop the tomatoes into quarters, finely dice the red onion and finely dice the jalapeño, leaving the seeds in. Add to the bowl with the beans.
- Finely dice the capsicum, avocado and roughly chop the coriander stems and leaves. Add to the bowl.
- Slice the kernels off the cob and add to the bowl along with the lime zest and juice. Add the remaining oil and a generous pinch of salt and black pepper. Add the Tajin and stir gently to combine. Cover and refrigerate until ready to serve.
COOK THE CORN CHIPS
- Fill a heavy based saucepan with enough oil to deep fry and heat over medium-high heat to 160°C fan forced (320°F).
- Cut the corn tortillas into 6 triangles each. Cook them in batches in the hot oil for 30 seconds each side, until crisp.
- Drain the chips on a wire rack over a tray and season with salt. Serve the chips with the cowboy caviar for dipping.
Recipe notes
Black beans: Canned black beans are perfect here. Rinse and drain them well before adding to the bowl so the liquid doesn’t water down the dressing. You can also use black-eyed peas or a mix of both.
Corn:
Chargrilling the corn in its husk, then finishing it directly on the grill, is what builds the smoky depth in this dish. Don’t skip this step. If you’re short on time, canned corn works but the flavour won’t be the same.
Jalapeño:
Leaving the seeds in keeps the heat up. If you want less spice, remove the seeds before dicing. Either way, finely dice it so the heat is spread evenly through the mix rather than hitting you in one big chunk.
Tajin:
Tajin is a Mexican chilli-lime salt seasoning. It adds a tangy, slightly spicy edge that works really well with the lime and jalapeño. Find it in the international aisle at most supermarkets or at a Latin grocery store.
Corn tortillas:
Use white corn tortillas for the chips. They fry up lighter and crispier than flour tortillas and are the right base for homemade corn chips. Cut into six triangles each before frying.