Texas Caviar Recipe
With as many variations as salsa, Texas Caviar is a classic dip in the Lone Star State. To some, it’s not complete without a good dousing of bottled Italian dressing, but we forgo that and let the pickled jalapeños, roasted corn, and fresh dressing do the talking. Leftovers can be used to jazz up scrambled eggs or broiled fish.
Game plan: The dip can be made up to 2 days in advance and refrigerated in a covered container.
This recipe was featured as part of our story on summer dips.
For the dressing:
- 1/4 cup red wine vinegar
- 1 medium garlic clove, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
For the dip:
- 2 medium cobs white corn (about 1 pound), shucked
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 2 Pickled Jalapeños, stems removed and finely chopped
- 1 medium Roma tomato, seeded and cut into small dice
- 3/4 cup red bell pepper, seeded, white pith removed, and cut into small dice
- 1/2 cup small dice white onion
- 2 tablespoons finely chopped fresh cilantro
- Tortilla chips
- Combine vinegar, garlic, salt, cumin, and pepper in a large nonreactive bowl. While whisking constantly, slowly add oil in a thin stream until completely incorporated; set aside.
For the dip:
- Heat the oven to 450°F and arrange a rack in the middle. Place corn cobs on the oven rack and roast until knife tender and golden brown in spots, about 25 minutes. Remove to a cutting board until cool enough to handle, about 2 minutes, then slice kernels off the cobs.
- Add black-eyed peas, jalapeños, tomato, bell pepper, onion, and corn kernels to the bowl with the dressing and stir until well coated. Cover and refrigerate for at least 4 hours or overnight.
- Stir in cilantro and serve with tortilla chips.