Print

Flavorful Smoky Jalapeño Cowboy Caviar Recipe Easy Fresh Corn Black Beans

smoky jalapeño cowboy caviar - featured image
Print Recipe

A bold, smoky, and spicy cowboy caviar featuring fresh corn, black beans, and charred jalapeño, perfect for quick snacks, summer BBQs, and game nights.

Ingredients

Scale
  • 2 cups fresh corn kernels (from 2 medium ears)
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 large smoky jalapeño, charred and finely diced
  • 1 medium red bell pepper, diced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. Char the jalapeño directly over a gas burner flame or under a hot broiler, turning frequently until skin is blackened and blistered (about 5-7 minutes). Transfer to a bowl and cover with plastic wrap for 10 minutes to steam.
  2. Peel off the charred skin from the jalapeño, remove seeds if less heat is desired, then finely dice. Set aside.
  3. Cut kernels off the ears of corn using a sharp knife. Optionally, roast the corn kernels in a hot skillet with a little oil for 3-4 minutes until slightly browned.
  4. Drain and rinse the black beans under cold water to remove excess sodium and canned flavor.
  5. Dice the red bell pepper, quarter the cherry tomatoes, finely chop the red onion and cilantro.
  6. In a small bowl, whisk together lime juice, olive oil, ground cumin, smoked paprika, salt, and pepper to make the dressing.
  7. In a large mixing bowl, combine corn, black beans, jalapeño, bell pepper, tomatoes, onion, and cilantro. Pour the dressing over and toss gently but thoroughly to combine.
  8. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
  9. Chill the cowboy caviar in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Notes

Char the jalapeño well to develop smoky flavor. Be gentle when mixing to avoid mushy tomatoes and corn. Drain and pat dry beans and corn to prevent watery salad. Chill at least 30 minutes for best flavor. Serve within 24 hours for freshest texture. Variations include adding more jalapeños for heat, swapping beans, or adding grilled shrimp for protein.

Nutrition

Keywords: cowboy caviar, smoky jalapeño, fresh corn, black beans, Tex-Mex, easy snack, game night, summer BBQ, vegan, gluten-free

Find it online: https://fizzlefork.com/flavorful-smoky-jalape-n-o-cowboy-caviar-recipe-easy-fresh-corn-black-beans/