Charred Corn And Chickpea Salad With Lime Crema
This vibrant and refreshing salad combines the sweetness of charred corn and the heartiness of chickpeas, topped with a zesty lime crema. Perfect as a light dinner or a side dish for a summer barbecue, it’s packed with flavor and nutrition.
Equipment
- 1 grill or grill pan
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 2 cups corn kernels fresh or frozen
- 1 can (15 oz) chickpeas rinsed and drained
- 1 medium red bell pepper diced
- 1 medium cucumber diced
- ¼ cup red onion finely chopped
- ¼ cup fresh cilantro chopped
- 1 teaspoon ground cumin
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
- ½ cup Greek yogurt
- 1 lime Juice
- 1 lime Zest
- 1 clove garlic minced
- to taste salt for lime crema
Instructions
- Preheat the grill or grill pan over medium-high heat.
- Toss the corn kernels with olive oil, salt, and pepper. Place them on the grill and cook for about 8-10 minutes, turning occasionally, until nicely charred. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the diced red bell pepper, cucumber, chopped red onion, chickpeas, and cilantro.
- Add the charred corn to the bowl. Sprinkle the ground cumin over the mixture, season with additional salt and pepper to taste, and gently toss to combine.
- In a separate bowl, whisk together the Greek yogurt, lime juice, lime zest, minced garlic, and a pinch of salt to make the lime crema.
- Serve the salad on plates or in bowls, drizzled with the lime crema on top.
Notes
Feel free to add other vegetables such as diced avocado or cherry tomatoes for extra flavor and nutrition.
This salad can be served chilled or at room temperature. It’s perfect for meal prep as it keeps well in the refrigerator for a couple of days.