As summer winds down and football season kicks off we wanted to share one of the favorites around our office. Please know we are as serious about good food as we are about helping our friends and customers make an impact in our community with recycling.
So we are excited to share our favorite versions of Texas Caviar with a southern twist.
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
- 2 tablespoons finely chopped fresh cilantro
- Tortilla chips
- 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, 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.
- Stir in cilantro and serve with tortilla chips.