The viral summer favorite gets a smoky BBQ-inspired twist with Mesquite Smoked EVOO and Red Onion Vinegar. Perfect for potlucks and backyard gatherings, this colorful dip is packed with fresh flavor and pairs perfectly with tortilla chips or grilled meats.
6 Servings
Smoky BBQ Cowboy Caviar
Ingredients
4 ears
Corn, husked
1 (15 oz) can
Black beans, drained and rinsed
1
Red bell pepper, diced
1
Jalapeño, seeded and finely diced
1/2 cup
Red onion, finely diced
1/4 cup
Fresh cilantro, chopped
1
Avocado, diced
1/3 cup
Crumbled cotija cheese (optional)
3 tbsp
Red Onion Balsamic Vinegar
1/2 tsp
Salt
1/4 tsp
Black pepper
Preparation
- Preheat your grill to medium-high heat. Place the corn directly on the grill and cook for 8–10 minutes, turning occasionally until lightly charred on all sides. Remove from the grill and allow to cool slightly.
- Once cool enough to handle, slice the kernels from the cobs and transfer them to a large mixing bowl.
- Add the black beans, diced bell pepper, jalapeño, red onion, and cilantro to the bowl with the corn.
- In a small bowl or measuring cup, whisk together the Mesquite Smoked EVOO, Red Onion Vinegar, salt, and pepper until well combined.
- Pour the dressing over the vegetable mixture and toss until everything is evenly coated.
- Fold in the avocado and cotija cheese, if using.
- Serve at room temperature OR cover and refrigerate for 15–20 minutes before serving to allow the flavors to meld.
- Perfect as a dip with tortilla chips, or alongside burgers, BBQ chicken, pulled pork, or your favorite grilled foods.
