Vegan Chili Lime Street Corn (View Print Version)

Zesty salad with charred corn, chickpeas, and a tangy chili-lime dressing, perfect for light, flavorful meals.

# What You'll Need:

→ Vegetables & Legumes

01 - 3 cups fresh corn kernels (approximately 4 ears) or frozen and thawed
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 1/2 cup finely diced red bell pepper
04 - 1/4 cup finely chopped red onion
05 - 1/4 cup chopped fresh cilantro

→ Dressing

06 - 3 tablespoons fresh lime juice (approximately 2 limes)
07 - 2 tablespoons extra-virgin olive oil
08 - 1 teaspoon maple syrup or agave nectar
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon black pepper

→ Optional Toppings

15 - 1 small avocado, diced
16 - 2 tablespoons toasted pepitas (pumpkin seeds)
17 - Lime wedges for serving

# Method:

01 - Heat a large skillet over medium-high heat. Add corn kernels without oil and cook, stirring occasionally, until lightly charred in spots, approximately 5-7 minutes. Remove from heat and allow to cool slightly.
02 - In a large mixing bowl, combine the charred corn, chickpeas, red bell pepper, red onion, and cilantro.
03 - In a small bowl, whisk together lime juice, olive oil, maple syrup, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper until well combined.
04 - Pour the dressing over the salad ingredients and toss until everything is evenly coated.
05 - Gently fold in the diced avocado and toasted pepitas if using.
06 - Serve immediately with lime wedges, or refrigerate for up to 2 days. Toss again before serving.

# Expert Advice:

01 -
  • The charred corn creates this deep, almost buttery flavor that tastes indulgent without any dairy at all.
  • It comes together in under 30 minutes, which means you can make it the morning of a gathering and let the flavors get even better as they sit.
  • This salad somehow works as a side dish, a taco filling, or even tossed over greens when you need something more substantial.
02 -
  • If you skip the charring step, you'll have a good salad but you'll miss the whole reason this dish tastes so much more interesting than regular corn salad.
  • Don't add the avocado until right before serving or it will turn brown and sad—I learned this the hard way after prepping ahead.
03 -
  • If you have access to fresh corn at a farmers market, taste it raw first—if it's sweet enough to eat plain, you've found the good stuff and this salad will be unforgettable.
  • Toast your pepitas in a dry skillet for 2 minutes before adding them to get even more nutty flavor and a satisfying crunch.
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