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Summer is here! For us, that means time outside, cooking dinners on our Blackstone. Having good friends over and enjoying quality, life-giving fellowship. Fiestas and taco nights and warm breezes under the patio lights. I am a firm believer that some of the best fellowship we can have is around delicious food. I recently worked up this yummy twist on traditional cowboy caviar. I’m dubbing it “Charred corn fiesta dip,” because that roasted, fresh, sweet corn flavor really sets it apart!
A quick trip to your local produce stand for the freshest ingredients, or just hitting up your neighborhood Walmart will get you all that you need. It is so easy, guys!
Look at that fresh, colorful palette! We have our tomato plant rockin’ and I am so excited for my own produce a little later this summer!
First step: remove the corn from the cob. I did this with my Santoku knife, because I misplaced my kernel cutter. No worries, new one on the way! If you love corn off of the cob, you need to go ahead and order you one. For $12, it is so worth it!
Your corn should look about like this when it’s done. It gets a nice caramel flavor that is so yum! Remove it from the heat and let it cool while you do the rest.
Add those to the bowl.
Go ahead and toss in your black beans if they are fully drained.
Place up to a cup of cherry tomatoes into it at a time (or grapes!).
Close the lid, slice and halve them all in one move!
This is also amazing for halving chicken breasts uniformly, slicing bagels and so much more! If you don’t have a Close & Cut, let me change your life (ahem- mamas of littles that have to cut everything). Go ahead and order one HERE! You won’t be sorry. Treat yo-self mama!
Add them to your bowl.
Go ahead and toss in your charred corn.
Slice your lime in half.
Look like the fanciest hostess in the world! This dip is seriously beautiful, and so addictive!
I personally serve it with restaurant-style tortilla chips! It is great on tip of burrito bowls, tacos and so much more! You could also add diced avocado or green pepper for some extra flavor!
- A good knife
- Non-stick Skillet
- Mixing or serving bowl
- 2-3 Ears Sweet corn You could use frozen corn if fresh isn't in season!
- 1 pint Cherry or Grape tomatoes
- 1 bunch Green onions
- 1 large Red Onion
- 1 can black beans
- 1 bunch fresh cilantro
- 1 lime
- salt & pepper to taste
- Using a sharp knife or kernel cutter, remove the corn from your cob (skip this step if using frozen corn).
- Warm a drizzle of olive oil in a non-stick skillet and add your corn. Char on medium-high heat, stirring often. It will start to pop and brown as it gets closer to done.
- While your corn is roasting, drain and rinse your can of black beans.
- Finely dice your red onion, and add to your mixing or serving bowl.
- When your corn is done, remove from heat and let it cool.
- Using a sharp knife, slice your green onions, and add them to the bowl.
- Add your black beans to the bowl.
- Dice your tomatoes and add them to the bowl.
- Using your kitchen shears, cut up as much cilantro as you like (we like a LOT) and add that to the bowl.
- Once the corn is cooled some, add that to the bowl, too!
- Add salt and pepper to taste.
- Cut your lime in half and add the juice from the full lime to your bowl.
- Toss and serve with chips!