mexican elote cowboy caviar

Mexican Elote Cowboy Caviar

The only thing better than cowboy caviar is this Mexican elote cowboy caviar. It’s light, refreshing, and perfect for summer.

30 min. Prep
0 Cook
30 min. Total
4 Servings





Start by roasting corn over an open flame and turn carefully with tongs. Once corn is sufficiently roasted take it off of the stove and place it onto a cutting board. Shave all of the kernels off of the cob and place the corn into a large bowl.


bell pepper

Next dice bell peppers, tomatoes (cored), onion, serrano pepper, and avocado



Place all diced vegetables into the large bowl with the corn


black beans

Rinse and drain black beans well and add to the large bowl



Roughly chop cilantro and add to the large bowl as well


olive oil
red wine
wine vinegar

For the dressing combine olive oil, red wine vinegar, salt, and pepper



Pour dressing over the top of the cowboy caviar and mix thoroughly



Add the juice of 1 lime and the cotija cheese


Combine and enjoy!

This Mexican elote cowboy caviar is my new favorite summer staple. The flavors are incredible and it only takes 30 minutes to make. This dish also doesn’t require any chill time so it is truly ready to eat just 30 minutes after you start.

This twist of traditional cowboy caviar with a Mexican street corn vibe is so delicious. The introduction of lime and cotija cheese gives this already amazing dish new life. The lime pairs so well with all of the vegetables and the cotija cheese gives this Mexican elote cowboy caviar a level of creaminess that was absent before.

I also love the flavor that the roasted corn brings to this Mexican elote cowboy caviar. The slightly charred kernels introduce a smoky sweet flavor that is really incredible and will leave you going for more and more.

I’ve always loved Mexican street corn, but it can be very messy to eat. Putting it into a big bowl like this with other fresh vegetables and herbs makes this dish much more convenient. You can enjoy just with a spoon or use it as a dip for tortilla chips.

For the cotija cheese I used Tropical Grated Cotija and it was delicious. It was nice that the cheese was already grated so I could just sprinkle it on top and it incorporated very well. To make this dish more similar to Mexican street corn you could also add some queso fresco in the mix for a creamier more filling cowboy caviar, but it really doesn’t need it.

I’ve made traditional cowboy caviar dozens of times, but none of them compare to this Mexican elote cowboy caviar. The additional flavors really take this dish to the next level. From here on out all of my cowboy caviars will definitely be Mexican elote cowboy caviars.

The best thing about this dish is that it doesn’t only keep well in the refrigerator, but it actually tastes better the next day. Letting this sit in the fridge only brings out all of the flavor more which makes it a perfect meal for leftovers. This is great for college students because you can make a big batch of this nutriteous healthy meal in the beginning of the week and enjoy it throughout. This Mexican elote cowboy caviar is the perfect lunch, snack or dinner.

For More Easy Dinner Recipes Check Out: Easy Ground Beef Stuffed Peppers