Charred Corn and Chickpea Salad With Lime Crema 

By Hetty Lui McKinnon

Published July 18, 2024

Charred Corn and Chickpea Salad With Lime Crema 
Bryan Gardner for The New York Times. Food Stylist: Greg Lofts.
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5(1,478)
Comments
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Charred corn is a bankable foundation for a simple and satiating summer meal. Just a few minutes in a hot pan will turn the kernels from starchy to sweet, while delivering smoky notes. A light dusting of ground cumin and smoked paprika reinforces these scorched flavors. In a loose nod to esquites, this salad is dressed with a simplified version of Mexican crema, tangy from the lime and spiked with garlic. If you like, add some heat with some sliced jalapeños or a sprinkle of crushed red pepper. Spoonable and transportable, this is the perfect salad to take on picnics.

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Ingredients

Yield:4 servings
  • 1cup sour cream
  • Zest and juice of 1 lime (about 2 tablespoons juice)
  • 1garlic clove, finely grated
  • Salt and pepper
  • 2tablespoons extra-virgin olive oil, plus more for drizzling
  • 2shallots, diced
  • 4ears of corn, kernels removed (about 4 cups)
  • 1teaspoon ground cumin
  • 1teaspoon smoked paprika
  • 2(15-ounce) cans chickpeas, drained
  • Handful chopped cilantro
  • 2 to 3cups arugula
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

596 calories; 25 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 81 grams carbohydrates; 18 grams dietary fiber; 17 grams sugars; 21 grams protein; 1173 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To make the lime crema, place the sour cream, lime zest, lime juice and garlic in a large bowl and whisk to combine. Season with salt and pepper; set aside.

  2. Step 2

    Heat a large (12-inch) skillet on medium-high. When hot, drizzle in 2 tablespoons olive oil and add the shallots. Toss until slightly softened and starting to caramelize, 30 to 60 seconds.

  3. Step 3

    Add the corn kernels and season with salt and pepper. Cook, stirring every 30 seconds, until corn is sweet and slightly charred, 4 to 5 minutes. Remove from the heat, add the cumin and paprika and toss to coat. Allow to cool for 3 to 5 minutes.

  4. Step 4

    To the lime crema, add the corn mixture, chickpeas and cilantro; toss to combine. Taste and season with salt and pepper.

  5. Step 5

    To serve, add the arugula, drizzle with olive oil and gently toss.

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Ratings

5 out of 5
1,478 user ratings
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Comments

sasha

Way, way, WAY too much crema. Next time I would do about 1/2 of what the recipe calls for. All the other ingredients got drowned by the sour cream (it also looks completely unappetizing). The photo at the top of this recipe was definitely taken before anything was combined with the crema. Agree with other reviewers — jalapeños are a must. Would definitely toast the chickpeas with the corn next time.

Tanja

Toasted the chickpeas along with the corn - delicious!

Xenwood

Excellent recipe. Reviewed notes and sautéed one jalapeño pepper with shallots; toasted chickpeas (homemade - so a lot more flavor than canned) with corn; and kept the Crema separate from the salad. Right before serving, I tossed salad with the arugula/cilantro and placed the Crema in a bowl beside it. Guests served up salad with a dollop of Crema on top. Dish received rave reviews from everyone.

Jeremy

"Put this in the regular rotation" my partner said. I added cotija into the crema (used only 1/2 cup sour cream per comments) and a fresh avocado to great effect. Jalapeño was essential, as was toasting the chickpeas. Next time I will top with grilled shrimp.

Hannah

Delicious and easy. Used Greek yogurt (less than suggested amount), a jalapeño, and topped with a sprinkle of feta and pepitas.

C>

good, makes a lot

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