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Irresistible Charred Corn and Chickpea Salad With Lime Crema

This delightful summer salad combines crispy charred corn, protein-rich chickpeas, and a creamy lime dressing for a refreshing and colorful dish that's perfect for gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish, Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 cups fresh or frozen corn kernels If using frozen, thaw before cooking.
  • 1 can chickpeas, drained and rinsed
  • 1 large red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 medium avocado, diced
For the Lime Crema
  • 2 tablespoons olive oil Divided use.
  • 2 large limes, juiced Juice only.
  • 1 teaspoon garlic powder
  • to taste salt
  • to taste pepper
Optional Toppings
  • to taste chili powder For added spice.

Method
 

Preparation
  1. Preheat your grill to medium-high heat if using fresh corn on the cob.
  2. For frozen corn, heat a tablespoon of olive oil in a skillet and add the corn.
  3. Cook the corn until slightly golden and caramelized (approximately 10-12 minutes for fresh corn, cooking time varies for frozen).
  4. While the corn cooks, drain and rinse the canned chickpeas.
  5. In a large mixing bowl, combine the charred corn, chickpeas, diced red bell pepper, red onion, and cilantro.
  6. In a separate bowl, whisk together the lime juice, remaining olive oil, garlic powder, salt, and pepper.
  7. Drizzle the dressing over the salad mix.
  8. Gently fold in the diced avocado.
Final Touches
  1. Taste the salad and adjust seasoning as desired. Add chili powder if you like a kick!
  2. Serve immediately or let it chill in the refrigerator for an hour for the flavors to meld.

Notes

Feel free to swap the red bell pepper for your favorite vegetables or add crumbled feta or goat cheese for extra flavor. This salad can be refrigerated for up to three days; add avocado just before serving.