Print

Fresh Grilled Corn and Jalapeño Cowboy Caviar Recipe with Easy Lime Vinaigrette

grilled corn and jalapeño cowboy caviar - featured image
Print Recipe

A smoky, sweet, and spicy cowboy caviar featuring grilled corn and jalapeños tossed with fresh veggies and a tangy lime vinaigrette. Perfect for summer gatherings and quick weeknight sides.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked and cleaned
  • 2 medium jalapeños, finely diced (adjust to heat preference)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • ½ small red onion, finely diced
  • ¼ cup fresh cilantro, chopped
  • Optional: diced avocado
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon honey or agave syrup
  • 1 clove garlic, minced
  • ½ teaspoon ground cumin
  • Salt and black pepper to taste

Instructions

  1. Preheat your grill or grill pan to medium-high heat, around 400°F (204°C).
  2. Husk the corn and remove all silk. Slice jalapeños in half lengthwise, removing seeds if less heat is desired. Lightly brush corn and jalapeños with olive oil.
  3. Grill corn for 10-12 minutes, turning every 3-4 minutes until charred and slightly browned. Grill jalapeños for 5-7 minutes, skin side down first, until blistered and softened.
  4. Let grilled corn cool for a few minutes, then slice kernels off the cob into a large mixing bowl. Finely chop grilled jalapeños and add to the bowl.
  5. Add rinsed black beans, halved cherry tomatoes, diced red bell pepper, diced red onion, and chopped cilantro to the bowl. Add avocado last if using.
  6. In a small bowl, whisk together lime juice, olive oil, honey, minced garlic, ground cumin, salt, and pepper until emulsified and slightly thickened (about 1-2 minutes).
  7. Pour vinaigrette over the cowboy caviar mixture and toss gently to coat evenly. Adjust seasoning as needed.
  8. Chill the salad for 15-20 minutes in the refrigerator to marry flavors or serve immediately for a fresh crunch.

Notes

If corn releases too much moisture, drain on a paper towel before mixing to avoid sogginess. Reserve some chopped cilantro for garnish. Adjust jalapeño seeds to control heat. Add avocado and vinaigrette just before serving to keep freshness. Can substitute black beans with pinto or kidney beans. Frozen corn can be used if thawed and grilled briefly.

Nutrition

Keywords: cowboy caviar, grilled corn, jalapeño, lime vinaigrette, summer salad, barbecue side, fresh vegetables, black beans, healthy salad

Find it online: https://bakebelle.com/fresh-grilled-corn-and-jalape-n-o-cowboy-caviar-recipe-with-easy-lime-vinaigrette/