Cowboy Caviar

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Cowboy Caviar

Ingredient 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.

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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

Equipment

Chargrill pan or BBQ
Heavy based saucepan
Wire rack and tray
Large mixing bowl

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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.

Notes

Chef Tips

Getting the char right on the corn

The two-stage approach here is deliberate. Cooking the corn in its husk first steams it from the inside, keeping it tender. Stripping back the husk and returning it to the hot grill then gets you the char and smokiness on the outside. Both stages matter.

Air frying the chips

You can air fry the tortilla triangles instead of deep frying. Cook them in a single layer at 200°C for about 6 to 8 minutes, flipping halfway. They won’t be quite as golden as the fried version but they’re still good and a lot less mess.

Substitutions

This recipe is very adaptable. Swap the black beans for black-eyed peas, kidney beans, or a mix. The capsicum colour doesn’t matter. If you can’t find Tajin, a pinch of chilli powder and a little extra lime zest gets you close.

Storing leftovers

The caviar keeps well in an airtight container in the fridge for up to 5 days. Some liquid will pool at the bottom as it sits, just drain it off before serving. Store the chips separately in a sealed bag or container to keep them crisp.

FAQs

Can I make this ahead of time?

Yes, the caviar base can be made a day ahead and kept in the fridge. Just add the avocado on the day you’re serving so it doesn’t brown. Make the chips fresh or store them separately to keep them crisp.

Is it spicy?

It has a mild to medium heat from the jalapeño. If you want less heat, remove the seeds before dicing. If you want more, leave them in or add a pinch of chilli flakes to the dressing.

Can I make it gluten free?

Yes, this recipe is naturally gluten free as written. Just make sure your corn tortillas are certified gluten free if that’s important for you, as some brands process on shared equipment.

Can I use store-bought chips?

Yes, plain corn chips work fine if you don’t want to fry your own. Just make sure they’re sturdy enough to scoop without breaking. The homemade version is better but it’s not essential.