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Fresh Cowboy Caviar Recipe with Black-Eyed Peas and Charred Corn

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A vibrant and textured fresh cowboy caviar featuring creamy black-eyed peas, smoky charred corn, and crisp fresh vegetables tossed in a zesty lime dressing. Perfect as a snack, side, or topping for grilled meats.

Ingredients

Scale
  • 1 can (15 oz / 425 g) black-eyed peas, rinsed and drained
  • 2 ears fresh corn, husked and kernels charred on grill or skillet (or 1 cup frozen corn, thawed and lightly charred)
  • 1 medium red bell pepper, finely diced
  • 1 medium green bell pepper, finely diced
  • ¼ cup (40 g) red onion, finely chopped (soaked in cold water for 10 minutes for milder flavor)
  • 1 cup (150 g) cherry tomatoes, quartered (or diced roma tomatoes)
  • ¼ cup (10 g) fresh cilantro, chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 1 ripe avocado, diced (optional)
  • 3 tablespoons (45 ml) fresh lime juice
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 teaspoon (5 ml) honey or agave syrup
  • ½ teaspoon (2.5 g) ground cumin
  • Salt and black pepper to taste

Instructions

  1. Preheat grill or cast-iron skillet over medium-high heat. Remove kernels from corn ears by slicing downward. Spread kernels in a single layer on hot surface and cook without stirring for 3-5 minutes until golden brown and blackened spots appear. Toss and cook another 2-3 minutes. Remove and let cool.
  2. While corn cools, finely dice red and green bell peppers, chop red onion, quarter cherry tomatoes, mince jalapeño if using, chop cilantro, and dice avocado if using. Soak onion in cold water for 10 minutes to soften sharpness if desired.
  3. Drain and rinse black-eyed peas under cold water until water runs clear. Shake off excess water.
  4. In a small bowl, whisk together fresh lime juice, olive oil, honey or agave, ground cumin, salt, and pepper until well combined. Adjust seasoning to taste.
  5. In a large mixing bowl, gently toss black-eyed peas, charred corn, bell peppers, onion, tomatoes, jalapeño, and cilantro. Pour dressing over and mix gently to coat evenly. Fold in avocado last to avoid mashing.
  6. Cover and refrigerate for at least 30 minutes to let flavors meld.
  7. Give a final gentle stir and serve chilled or at room temperature with tortilla chips, over grilled meats, or as a salad.

Notes

Soak red onion in cold water for 10 minutes to reduce sharpness. Use fresh lime juice for best flavor. Let the salad rest refrigerated for at least 30 minutes to allow flavors to meld. Add avocado just before serving to prevent browning. Frozen corn can be used if fresh is unavailable but should be lightly charred for smoky flavor. Adjust seasoning with salt and lime juice as needed.

Nutrition

Keywords: cowboy caviar, black-eyed peas, charred corn, fresh salsa, southwestern salad, summer recipe, gluten-free, vegan option, healthy snack

Find it online: https://flurpchef.com/fresh-cowboy-caviar-recipe-with-black-eyed-peas-and-charred-corn-easy-and-delicious/