Hillbilly Caviar

I feel a bit silly posting this recipe because I feel like everyone has their version or take on this dip. I make it a million ways depending on the crowd and what ingredients I have on hand but it's always a hit. The one ingredient that I 100% always use is roasted corn on the cob. I think it makes a huge difference. Roasting the corn pulls out the sweetness of the corn and gives it a good smokey flavor.

Ingredients

3-4 ears of fresh sweet corn (in a pinch I thaw frozen ears)

1 can of fire roasted tomatoes (juices drained)

1 can of black beans (juices drained and beans rinsed)

1 onion

1-2 bell peppers (any color)

1 poblano pepper (roasted and skins removed)

1/2 - 1 jalapeño pepper (depending on the level of spice you prefer)

Juice if 1 lime

Palmful of cumin

Salt and pepper 

Tortilla chips

Preparation

Coat a dab of oil on the ears of corn and roast them in a grill pan over medium heat. Turning occasionally. 

Roast your poblano in the grill pan or under your broiler. I sometimes will also add the jalapeño to be roasted. 

Chop onion, bell pepper and poblano and jalapeño peppers. Mix together with tomatoes and beans. Add lime juice, s&p and cumin. 

Once corn cools, cut the kernels off the cob and add to the veggie mix. 

Ta-da! You have a party pleasing dip! It's best to let sit a few hours to over night so the flavors can blend. 

I have made this dip without black beans, with cucumber, or adding cilantro. Really any veggie your heart desired. It's always delicious and very pretty. 

And when I make it, I always save a cup for myself to just eat with a fork or add on top of tacos.