Grilled Corn-Texas Caviar Dip



5 ears of corn-grilled

1 clove garlic-minced or pressed

2 Tbsp lime juice

1 can black beans drained and rinsed

1 red bell pepper seeded, chopped

1/2 onion chopped (red is preferred but i used yellow due to an allergy)

1/4 cup cilantro more or less to taste

1/2 cotija cheese

Wet ingredients:

1/2 cup plain nonfat yogurt

1 Tbsp lime juice

1 tsp honey

1/2 tsp paprika

1/2 tsp cumin

Add salt and pepper to taste ( 1/4-3/4 tsp each)


  1. Grill corn and let cool for 20-30 minutes, while grilling we added EVOO, onion powder, and garlic powder mixture to add extra flavor. Make sure you get grill marks when grilling *tip* if you start with a hot grill or grill pan you will definitely get them!
  2. Mix all ingredients under “dip” in a medium bowl.
  3. Mix all wet ingredients in a small separate bowl.
  4. Mix the two together, optional top with avocado slices and extra shredded cheese.

I served with a bowl of yellow corn tortilla chips. This can easily be made vegan friendly if you omit the cheese and yogurt and make with vegan cheese/yogurt.


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