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Corn Salad {AKA Texas Caviar}

Corn Salad {AKA Texas Caviar} is a great side dish or appetizer/dip made with fresh sweet corn. This recipe was shared with me by my husband’s grandmother and has been a family favorite for years.

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

This post was sponsored by Influence Central for Sunshine Sweet Corn from Florida. All opinions are my own.

Corn Salad

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 come 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 recipe is really tasty and versatile. You can serve it as an appetizer/dip 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!

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, 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

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.

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. And make sure you check out the #HuskYeah Instagram contest below the recipe! Enjoy!

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

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

Corn Salad {AKA Texas Caviar}

4.89 from 9 ratings
Corn Salad {AKA Texas Caviar} is a great side dish or appetizer/dip made with fresh sweet corn. This recipe was shared with me by my husband’s grandmother and has been a family favorite for years.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8
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.

Nutrition Information

Serving: 1g | Calories: 238kcal | Carbohydrates: 23g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 316mg | Potassium: 199mg | Fiber: 4g | Sugar: 13g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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