A well balanced recipe should encompass as many flavor elements as possible in order to give a full an satisfying eating experience. This recipe for Texas Caviar will feature elements of sweet, salty, umami (savory), and aromatic with some acid to make it really pop. I can think of no other dish that so comprehensively tastes like summer time and can play so many roles. It is a great dip for chips or crackers as well as an outstanding side dish to complement grilled foods.
The ingredients you will need include:
- Sweet Yellow Corn on the Cob (3 ears)
- White Onion (1/2 large onion)
- Tomato (1 with seeds removed)
- Black Beans (1 can, low or reduced sodium)
- Cilantro (1/2 bundle)
- Jalapeno (seeds left in. After all, this is Texas Caviar)
- Black Pepper (fresh ground, of course)
- Garlic Powder
Now, without further ado, lets get cooking!
Step 1: Wash and Prep Your Vegtables
Rinse your tomato, jalapeno, lime, and half a bundle of cilantro. We will be peeling the onion so there is not much point in rinsing it but I usually do anyway.
Cut your onion in half and put one half away for use in a different dish. Cut the top off of you tomato and use a finger to remove the seeds from the pockets. The seeds contain a lot of water which we don't want in our Texas Caviar. With that done, dice your tomato and 1/2 onion into uniform pieces. For good texture in the final dish you want your onion and tomato to be diced in to chunks similar to the size of the black beans and corn kernels which we will add.
Roll your lime one the cutting board under your palm to release the juices inside. Cut the lime in half and set aside for the time being. Mince your cilantro and jalapeno into small bits. When you are done your prepped vegetable should look similar to what I have shown.
Add your vegetables to the mixing bowl containing your black beans. Toss them all together and squeeze your lime over top of the mixture. The lime will not only add brightness to the flavor of the dish but also keep everything fresh longer. Vinegar is another possible choice of acidic element that you could use in place of citrus juice but I like lime for this application.
Since we are using lime, be sure to zest it into the mixture! The zest of the the lime (the thin colored layer on top of the white colored pith of the skin) contains a ton of citrus oil and will really enhance the aromatic aspect of our concauction.
Step 2: Grill and De-Cob Your Corn
For more details on how to get you grill going just right check out my detailed desription included in one of my other grilling instructables at: https://www.instructables.com/id/Grilled-Stuffed-Chicken-Breast-with-Zucchini-and-E/
Once your corn is grilled on all sides and looks similar to when I have shown it is done. You should look for some light charring, a deepening of the yellow color, and just a little puckering on the surface of a few of the kernels to tell you that grilling is complete.Let it cool for a few minutes so that you don't burn yourself working with it. Next, use a sharp knife run down the sides of the corn to remove the kernels from the cob. Don't cut too deep since you don't want to get into the tough inner cob part.
Step 3: Add Your Corn and Seasoning to the Mix
Congratulation! You have just made Texas Caviar! Eat it with chips, take it to a picnic, serve it as a side, use it to repair cracking in the sidewalk; whatever your heart desires! In the next step I'll show you what I did with this batch.
Step 4: Serve It Up!
I hope you enjoy this recipe as much as I do! Some variations that I often make include adding roasted garlic (just cut the top off a bulb, wrap in foil, drizzle with olive oil, and grill until the garlic is soft enough to squeeze out by hand), using vidalia onions, or adding in a bit of crumbled bacon. Good grilling!