Cowboy Caviar, Snacking Texas Style

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Tony Maples Photography


Photos by DiAne Gates

We love our chips and dip here in Texas and here’s a variation that’s sure to receive “atta”-girls or guys. You can amp the heat here or tone it down—your preference. With the holidays approaching, we’re all looking for recipes that can be done ahead and with less prep time. Cowboy Caviar sure checks all the boxes—and it’s delicious and different.

Cowboy Caviar

Cowboy Caviar


2 cans Mexi-corn

1 can Rotel (use the original if you’re unsure about the heat tolerance of your guests)

2 cups shredded cheddar cheese

10 green onions chopped

Zest and juice of one lime

1 Tablespoon of fresh cilantro chopped (optional, but I love cilantro)

1 cup mayonnaise

1 cup sour cream

1 teaspoon salt

1 teaspoon pepper



Drain and rinse the corn and drain again. Can’t tolerate that canned taste. Dump and stir the remaining ingredients. That’s it! This is another one of those recipes that will improve as the ingredients get chummy. So this is definitely a day-before-the-party dish. Serve with your favorite tortilla chips.