Charred Corn & Chickpea Salad Recipe With Lime Crema Is Delicious & Nutritious (25 Minutes) by Jan Mostrom

I love this charred corn and chickpea salad recipe with lime crema! I can make this healthy salad recipe all year long. In summer months I make it with fresh corn cut off the cob, and when that isn’t available I switch to frozen corn and it is absolutely delicious. The lime crema adds a beautiful creamy finish to this salad, and if you like some heat, throw in some finely diced jalapeno and crushed red pepper flakes to spice it up!

To the lime crema you will need sour cream, fresh limes, fresh garlic and optional jalapenos and crushed red pepper flakes. For the salad you will need olive oil, shallots, corn (fresh, frozen or canned), ground cumin, smoked paprika, chickpeas, fresh cilantro and either arugula or fresh spinach. 

Not only is this salad nutritious and delicious, you get the health benefits of spinach, the health benefits of chickpeas, the health benefits of corn and the health benefits of arugula!

Serve the salad as a vegetarian lunch or dinner, or as a side dish with your favorite protein. 

Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time 25 minutes
Servings: 6

Ingredients

Lime Crema  

• 1 cup sour cream
• 1 lime, zested and juiced
• 1 garlic clove, finely grated
• jalapeno, diced (optional for heat)
• crushed red pepper flakes (optional)

Charred Corn and Chickpeas

• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 2 shallots, diced
• 4 ears of corn, kernels removed or 4 cups frozen or canned corn
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 30 ounces (2 cans) chickpeas, drained
• fresh cilantro, chopped (about a handful)
• 2 - 3 cups fresh arugula or spinach (or a combination)

Recipe Notes

• To easily cut the corn off the cob, use a kitchen towel and place the corn over a large bowl. Carefully cut the kernels off with a sharp knife.
  

• Save the aquafaba, the liquid from the chickpeas, for recipes. Try this creamy garlic sauce!

Here's how to make it: 

1. To make the lime crema, mix the sour cream, lime zest, lime juice and garlic together. Set aside.
   
   
2. Heat a large skillet on medium-high. Once it is hot, add 2 tablespoons of olive oil and the shallots. Cook for about 1 minute, stirring often.
   
3. Add the corn and some salt and black pepper. Stir the mixture often until the corn starts to char, about 4 to 5 minutes. (If using frozen corn make sure it is heated through.)
   
4. Remove from heat and stir in the cumin and paprika. Let the mixture sit for about 5 minutes.
   
5. Add chickpeas, corn, cilantro and lime crema. Mix well. Taste to see if more salt and pepper is needed.
   
   
6. When ready to serve add the arugula or spinach, a bit of olive oil and toss again. Enjoy!
   

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