Texas Caviar


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
Pickled JalapeƱos, 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

To serve:
2 tablespoons finely chopped fresh cilantro
Tortilla chips


For the dressing:
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, jalapeƱos, 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.

Recipe shared from: http://www.chow.com/galleries/84/dips-for-any-chip#!5576/texas-caviar