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cowboy caviar

Cowboy Caviar with Le Creuset

Print Recipe
Servings 6 people

Ingredients

  • 2 ears of corn
  • 1 can black beans, drained
  • 1 can black-eyed peas, drained
  • 3 tbsp butter
  • 1/2 lime, juiced
  • 1 jalapeño
  • 1 cup EVOO
  • 1 tomato, diced
  • 1/2 red onion, diced
  • 2 bell peppers, diced
  • 1 peach, diced
  • cilantro for topping

Dressing

  • 1 tbsp hot honey
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp sugar
  • 1/2 lime, juiced
  • salt and pepper to taste

The chips

  • 6 tortillas, cut into triangles
  • 4 cups+ oil for frying
  • sea salt / pepper

Instructions

  • Preheat oven at 375. Slice corn off the cob and add to a mini cocotte. Melt butter and add to the cocotte, along with lime juice. Cook for 10 min. Remove and let cool.
  • In a medium pan, heat up olive oil and ¾ of the jalapeño (sliced). Cook for about 15 min on low and then drain and reserve oil. 
  • Depending on how many beans you want, you can cook the beans together or in 2 separate cocottes. For a can of each, you will need more than one cocotte. Divide oil between cocottes and beans and bake for 12 min. Remove and let cool.
  • Make dressing and dice all ingredients and add to a large bowl. 
  • If you are making homemade tortilla chips, add oil to a Le Creuset dutch oven and when it's hot, add in sliced tortillas. Cook until golden brown. Remove and add to a paper towel. Enjoy!