Skillet Cowboy Caviar with Bacon
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
6 to 8 slices bacon, chopped small
1 jalapeno, deseeded and thinly sliced (you can omit or use a mild green chile for less heat)
1 24 oz. jar Paisley Farm Cowboy Caviar, drained
¼ cup chopped fresh cilantro
Salt to taste
Black pepper to taste
Lime wedges for garnish
Instructions
- Add the bacon to a large skillet set over medium/high heat. Cook, stirring often, until the bacon is almost crisp; about 8 minutes.
- Next, stir in the jalapeno and cowboy caviar (if there is an overabundance of bacon grease, carefully remove some – You’ll want a few tablespoons left in the skillet to “fry” the cowboy caviar). Cook, stirring occasionally, until the jalapeno is soft and the corn kernels in the cowboy caviar start to brown slightly; about 5 to 8 minutes.
- Remove from the heat and stir in the fresh cilantro. Season with salt and pepper to taste and a squeeze of lime.
- Serve immediately.