Save Bring the vibrant and bold flavors of Mexican street food to your kitchen with this Vegan Chili Lime Street Corn Salad. This recipe takes the classic flavors of charred sweet corn and elevates them with hearty chickpeas, making it a satisfying, protein-packed dish that is perfect for summer gatherings, picnics, or a simple weekday lunch.
Save This zesty salad is a fantastic way to celebrate fresh summer produce. The combination of smoky paprika, sweet corn, and creamy avocado creates a complex flavor profile that will have everyone coming back for seconds.
Ingredients
- 3 cups fresh corn kernels (about 4 ears) or frozen and thawed
- 1 (15 oz / 400 g) can chickpeas, drained and rinsed
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp extra-virgin olive oil
- 1 tsp maple syrup or agave nectar
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 small avocado, diced (optional topping)
- 2 tbsp toasted pepitas (optional topping)
- Lime wedges, for serving
Instructions
- Step 1
- Heat a large skillet over medium-high heat. Add the corn kernels (no oil needed) and cook, stirring occasionally, until lightly charred in spots, about 5–7 minutes. Remove from heat and let cool slightly.
- Step 2
- In a large mixing bowl, combine the charred corn, chickpeas, red bell pepper, red onion, and cilantro.
- Step 3
- In a small bowl, whisk together the lime juice, olive oil, maple syrup, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper until well combined.
- Step 4
- Pour the dressing over the salad ingredients and toss until everything is evenly coated.
- Step 5
- Gently fold in the diced avocado and toasted pepitas, if using.
- Step 6
- Serve immediately with lime wedges, or refrigerate for up to 2 days. Toss again before serving.
Zusatztipps für die Zubereitung
For the best charring results, make sure the corn kernels are relatively dry before adding them to the hot skillet. If using fresh corn, you can grill the ears whole before cutting the kernels off to add an even deeper smoky profile to the salad.
Varianten und Anpassungen
If you prefer more heat, add finely diced jalapeño or a few dashes of your favorite hot sauce. You can also swap the chickpeas for black beans or pinto beans if you want a different legume variation.
Serviervorschläge
This dish is incredibly versatile. Enjoy it as a standalone side dish, use it as a flavorful filling for tacos and burritos, or serve it over a bed of mixed greens for a hearty grain-free salad bowl.
Save Whether you're looking for a crowd-pleasing side or a fresh new way to enjoy corn, this Vegan Chili Lime Street Corn Salad with Chickpeas is sure to become a seasonal favorite. Enjoy the bright, zesty flavors!
Recipe FAQ
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Thaw and drain it before lightly charring to enhance its sweetness and texture.
- → How spicy is the chili-lime dressing?
The dressing has a mild heat from chili powder, balanced by lime and maple syrup, but you can adjust the spice level to your preference.
- → What are good toppings for extra flavor?
Diced avocado and toasted pepitas add creaminess and crunch, but lime wedges also brighten each bite beautifully.
- → Can I prepare this salad ahead of time?
You can make it a few hours in advance; just toss again before serving to redistribute the dressing and keep textures fresh.
- → Are there any suitable variations?
Try swapping chickpeas with black beans or adding diced jalapeño for extra heat to customize the flavors.