Today is National Hot Dog Day and of course, we decided to participate. So we fired up the grill and made some lunch. While discussing what we were going to put on our hotdogs, light bulb moment… leftovers from our weekly cooking class would be the perfect topping and will have only gotten better with time. Cowboy Caviar with roasted corn and Smoked Potato Salad but MINUS the smoke; still just as tasty.
Since we like to share (and we have a new person helping us with our blog and social media!) here is the recipe from THIS week’s cooking class! This is Chris’s take on the ubiquitous Cowboy Caviar.
Cowboy Caviar (with roasted corn)
1 red pepper
1 yellow pepper
1 orange pepper
1 small/medium red onion
4 Roma tomatoes
5 ears of roasted corn
1 can of black beans
1 can of garbanzo beans
1 can of black-eyed peas
1 tbs. minced garlic
Ingredients for dressing:
(make to taste but this will give you a start!)
½ cup red wine vinegar
½ cup extra virgin olive oil
½ cup canola oil
2 tbs. Dijon mustard
2 tbs. sugar (or to taste)
1 tbs. Italian seasoning
Freshly cracked black pepper
Gather all your ingredients and get ready to CHOP! You will need a sharp knife and large bowl to mix all your ingredients in and also one for the dressing. This recipe is a quick one except for chopping and cooking the corn. This would be a great recipe to use with the corn that is left from dinner last night, but we never seem to have any at our house!
So, first I would heat up your grill to get your corn cooking while you cut up the rest of the ingredients. You will want to have 5 ears of corn with the husks still one. Once your grill is hot, place corn straight onto the grill and let is cook for about 20 minutes turning it every couple of minutes so it is getting good and charred on all sides. You will want the husks to look black and burned before you take them off. When you see the black charred outside this will mean that your corn is nice and roasted and you will even have a little color on some pieces. At this point you may be questioning this technique as many of you have heard that you should soak your corn before cooking it. Stop right there and TRY IT THIS WAY! Trust me, you will not got back to soaking corn as there is no reason. There is plenty of liquid in your corn already with the husk left on and when you put it on the grill the steam produced from the moisture in the corn pushes the silk away into the husk. And you get a perfectly roasted ear of corn. That is super easy to shuck. Once the corn has cooled after you have removed it from the grill, it is amazing how quick and easy it is to remove the husks! It usually takes me maybe 3 or 4 at the most pulls to reveal a completely clean corncob with no frustrations over removing little pieces of silk! If you haven’t cooked corn this way, give it a try and let me know what you think!
Dice the following ingredients and add to bowl: red pepper, yellow pepper, orange pepper, red onion and Roma tomatoes. You will want to carefully seed, core and devein your 5 jalapeño’s and then dice them as well. Hopefully at this point your corn has cooled off enough for you to remove the silks and then cut it off the cob and add to your large bowl. You will then add your cans of beans, draining the liquid first. You can then add the cilantro and garlic to taste.
Now it is time to start the dressing. I make dressings to taste, but have given you a starting point with your ingredients, so taste as you move along. In the bowl, add all the ingredients except salt and freshly cracked pepper and the oils, whisk them together to combine. Next, begin adding the oils one at a time whisking as you slowly drizzle them in. You want to create an emulsion, so take your time. Once you have added the oils, you can salt and pepper to taste. You can start to play with the flavor at this point. You want a slightly sweet and slightly sour flavor and remember that your dressing will continue to deepen and get better the longer it sits and melds together.
Once dressing is complete, mix into veggies and beans. You want all the mixture to be dressed but you do not want it to be swimming in the dressing. At this point, you can dig in with chips or a favorite dipping agent but this is actually best when it sits for a day and all the ingredients have a chance to meld and blend.
And seriously, think about all the things this can accompany. It can be a great snack with chips or can get more creative and add to hotdogs…
or tacos, or… what are you thinking? Let me know how you plan to use this yummy side. And what do you think about the roasted corn? I thought it added a really great flavor.