Vegan Chili Lime Corn Salad (Printable version)

Zesty chili lime corn with chickpeas and fresh veggies, perfect for a bright, tasty summer side.

# 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

# Directions:

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 to 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 corn charring gives you that smoky sweetness that makes people ask what your secret is.
  • Chickpeas turn it from a side dish into something substantial enough for lunch, no apologies needed.
  • It tastes even better the next day when the dressing gets to know every ingredient.
02 -
  • Don't add the avocado until just before serving, or it'll turn brown and look sad no matter how delicious it still tastes.
  • If you make this ahead, save the dressing separate and toss it in right before eating—the corn won't get soggy and everything stays vibrant.
03 -
  • Room temperature is actually better than ice cold—the flavors speak louder when they're not muted by cold, so pull it from the fridge a few minutes before serving.
  • Double the dressing recipe and keep it in a jar; it's incredible on roasted vegetables, greens, or even drizzled over avocado toast.
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