Another One of Walden's Favorites

Texas Caviar - Southern Style

Texas Caviar Southern Style

August 29, 2014

All of my friends, family and clients that I have had an opportunity to spend any amount of time with will know how much I love food. When I travel one of my favorite things to do is try some of the local flavors. 

As football season kicks-off I am reunited with one of my favorite game time dips, Texas Caviar. This version is adjusted to include some of the South Carolina flavor that comes from using a smoker or grill with the corn. It does require some advance planning, but it is worth the work and the wait. Check it out and let me konw your thoughts. 


For the dressing:

  • 1/4 cup red wine vinegar
  • 1 medium garlic clove, finely chopped
  • 1 mteaspoon 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 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

To serve:

  • 2 tablespoons finely chopped fresh cilantro
  • Tortilla chips
For the dressing:


  1. 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:

  1. 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.
  2. 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.

To serve:

  1. Stir in cilantro and serve with tortilla chips.
Here is a PDF download... 

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