TEXAS CAVIAR

Texas Caviar image

Provided by Eddie Jackson

Time 30m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 ear corn, shucked
5 tablespoons extra-virgin olive oil, plus more for brushing
5 tablespoons white wine vinegar
1 1/2 teaspoons honey
1/2 to 1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 15-ounce can assorted beans, drained and rinsed
1 small red onion, diced
1 small plum tomato, diced
1/2 yellow bell pepper, diced
1 stalk celery, finely diced
1 jalapeño pepper, finely chopped (remove seeds for less heat)
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh oregano
Kosher salt and freshly ground pepper
Tortilla chips, for serving (optional)

Steps:

Preheat a grill to high. Brush the corn with olive oil and grill, turning occasionally, until lightly charred, 8 to 10 minutes. Cut the kernels off the cob.
Whisk the vinegar, honey, cayenne, garlic powder and olive oil in a large bowl. Add the corn, beans, red onion, tomato, bell pepper, celery, jalapeño, garlic, parsley and oregano; toss until evenly coated. Season with salt and pepper. Cover with plastic wrap and refrigerate until slightly chilled. Serve with tortilla chips or on its own.

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