Corn Salad (Texas Caviar) is a great side dish or appetizer/dip made with fresh sweet corn. It is super easy to make and can be made ahead of time. This recipe was shared with me by my husband’s grandmother and has been a family favorite for years.

Corn Salad (Texas Caviar)

This Corn Salad recipe is a take on a recipe Adam’s grandmother gave me several years ago called Texas Caviar. Her version called for canned corn but I wanted to use fresh since there’s always an abundance of it during summertime. I also cut the recipe in half for a more manageable amount for our small family so you can easily double the amount I have listed.

This Texas Caviar recipe is really tasty and versatile dip. You can serve it as an appetizer with tortilla chips or as a side dish with any Mexican inspired food. I really like it with grilled chicken and Mexican red rice, tacos, crock pot beef fajitas or even enchiladas.

It’s a great way to mix up your typical side dish! If you really enjoy corn, try this Quick and Easy Slow Cooker Corn Dip that is quite the crowd pleaser, or just have it yourself!

Sunshine Sweet Corn is in season NOW – so for the best, sweet tasting corn this time of year, use Sunshine Sweet Corn from Florida. Adam and all you other corn lovers out there are rejoicing. Corn on the cob is his absolute favorite summer vegetable.

One of the best things about this corn salad (also known as Texas Caviar), other than it’s fabulous flavor? You can make it ahead! So it’s perfect for any parties or get togethers you might be hosting or attending this spring/summer since the corn salad has to sit in the marinade overnight. I don’t know about you but I love anything I can make ahead of time. It just makes things so much easier.

In other news, those of you with kids, did your kids go through an identity crisis stage? Mackenzie currently thinks she’s a dog. When she gets excited about something she sticks her tongue out and starts panting like the dogs do. She also starts barking when they bark, “bahr, bahr, bahr…”. It’s cute and funny but my kid is so weird, haha. Kelsey went through a stage like that when she was younger too, thankfully it doesn’t last.

Corn Salad {AKA Texas Caviar} from What The Fork Food Blog

Speaking of Mackenzie, I could NOT keep her hands out of this corn salad when I was trying to take pictures. She loved it and just kept snacking away. She loves corn so, naturally, she was going after those sweet kernels. But she also loved the black beans – go figure! I’ll take it though since black beans are a great food.

Other Dips To Try

You guys are going to want to make sure you pin this because once corn season starts, you’re going to want some fun ways to use it so you’re not just eating plain old corn on the cob every day of the week. I have a TON of other Appetizers, Snacks and Dips you can try as well! Enjoy!

Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!

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Corn Salad (Texas Caviar)

4.89 from 9 ratings

Corn Salad (Texas Caviar) is a great side dish or appetizer/dip made with fresh sweet corn. It is super easy to make and can be made ahead of time. This recipe was shared with me by my husband's grandmother and has been a family favorite for years.

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: 8

By: Sharon Lachendro

Print Rate Pin

Ingredients

3 medium sized ears fresh sweet corn shucked
1 Tbsp butter
1/4 tsp garlic salt
black pepper
1 16 oz. can black beans drained and rinsed
1/4 C red onion finely diced
1/4 jalapeño peppers diced (or more to taste)
1 jarred roasted red pepper diced (about 1/3 C)
1/2 C extra virgin olive oil
1/4 C apple cider vinegar
1/2 C granulated sugar

Instructions

In a small pot, combine the olive oil, vinegar and sugar. Heat on medium heat and bring to a simmer. When the sugar is dissolved, remove from heat and set aside.
Melt the butter in a medium sized skillet over medium heat. Add the corn, garlic salt and pepper to taste. Cook the corn, stirring occasionally about 5-10 minutes or until it is just cooked and looses it starchiness.
In a large bowl, combine the cooked corn, black beans, onion, jalapeño, and roasted red pepper. Pour the olive oil mixture over all the veggies and stir to combine. Cover and refrigerate overnight or at least 8 hours.
To serve, drain the marinade from the veggies in a colander. Transfer the corn salad to a serving bowl and serve room temperature or cold as a side dish or appetizer/dip with gluten free tortilla chips.