Charred Corn and Chickpea Salad With Lime Crema

Name: Charred Corn and Chickpea Salad With Lime Crema
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cup sour cream; Zest and juice of 1 lime (about 2 tablespoons juice); 1 garlic clove, finely grated; Salt and pepper; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 2 shallots, diced; 4 ears of corn, kernels removed (about 4 cups); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 2 (15-ounce) cans chickpeas, drained; Handful chopped cilantro; 2 to 3 cups arugula

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(1,032)
Notes: Read community notes

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.

Learn: How to Make Salad

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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

Preparation

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.
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.
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.
Step 4
To the lime crema, add the corn mixture, chickpeas and cilantro; toss to combine. Taste and season with salt and pepper.
Step 5
To serve, add the arugula, drizzle with olive oil and gently toss.

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Ratings

5 out of 5

1,032 user ratings

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Cooking Notes

sasha5 months ago

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.

Tanja5 months ago

Toasted the chickpeas along with the corn - delicious!

HomeCook5 months ago

This was delicious. I also used Greek yogurt and spinach instead of arugula since my kids don't like arugula. A+ and easy. I think toasting the chickpeas would make it even better, and I also think it works well to leave the crema on the side and put a dollop on top as you eat rather than mixing in. It also tasted amazing the next day. I would like to try it with white beans instead of chickpeas next time.

Portland1 week ago

Warmed garbanzo towards end with charred corn. Used spinach instead of arugula. Family said it was “fine” but would not want to see it again. May have bedn better with some chopped jalapeño.

Georgette3 weeks ago

The first time I made this I followed the directions exactly. Since then, I haven’t used crema but added avocado and used lime juice as the dressing. I seasoned the salad with a chili-lime seasoning. Like others, I toasted both the corn and chickpeas.

Grece1 month ago

The cream dressing made it very heavy.

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