How To Cook Corn For The Perfect Dish Of Cowboy Caviar

We may receive a commission on purchases made from links.

When you're looking to put the chef's kiss on celebrations and potlucks, you can't go wrong with a stellar dip. Still, fresh guacamole and buffalo chicken dip (or the two combined into Rob Gronkowski's "Gronkamole") become a bit humdrum when they are the only ones in your repertoire. One overlooked tortilla chip companion is cowboy caviar. Unrelated to expensive sturgeon roe caviar, the dish typically consists of black-eyed peas, black beans, and ingredients such as onions, tomatoes, cilantro, and peppers, mixed with a light dressing that brings everything together. One ingredient that really brightens up the dish while adding a touch of natural sweetness is corn. 

The Takeout spoke with a food science expert, founder of Cape Crystal Brands, and author of "Beginner's Guide to Hydrocolloids," Ed McCormick, about the right ways to cook corn for cowboy caviar, and he explained that it isn't complicated. The primary goal is to ensure the kernels maintain their crunch, which can be achieved in one of two ways.

"For cowboy caviar, I lightly saute or quick-blanch corn so it remains crisp and juicy," McCormick said. A gentle saute will intensify the natural flavor of corn, whereas a quick blanch would be better for amplifying its bright color and keeping the firm texture intact — but quick means quick. "Cooked too long and it turns mushy, not the most attractive thing in the bowl," McCormick said.

Although it may seem self-explanatory to some when Ed McCormick says "lightly saute or quick-blanch" regarding how to cook the corn, those terms can be a bit subjective. Concerning a light saute, eight minutes or so over medium-low heat should do the trick. The corn will tenderize some but still retain that crunch you're looking for.

When it comes to blanching, you are looking at a similar timeframe. Once a pot of water is boiling, the kernels only need to be submerged for no more than seven minutes. After that, immediately dunk the corn in an ice bath to stop it from cooking, which will prevent it from becoming mushy. This is also important for the last step in preparing cowboy caviar.

However you cook the corn, it needs to be cool before adding the rest of the ingredients. "If warm, it can wilt some of the vegetables and thin out the dressing," McCormick advised. "Cooling keeps it all bright and crunchy." That's one of the most crucial things to consider with this dish. The dressing and fresh veggies lend loads of flavor to the dip, but half the appeal of cowboy caviar is its crisp, hearty texture.