Description
A creamy, zesty twist on classic Mexican street corn, featuring hearty chickpeas and vibrant flavors. This salad works wonderfully as a fresh side or a satisfying main dish.
Ingredients
2 cans (approx. 30 oz / 850g total) chickpeas, rinsed and drained
2 cups (approx. 280g) corn kernels (fresh, frozen, or canned)
1/4 cup (60ml) mayonnaise
2 tbsp (30g) sour cream or Greek yogurt
1/2 cup (60g) cotija cheese or feta, crumbled
1/2 cup (15g) fresh cilantro, chopped
1 tsp chili powder
1 lime, juiced
1 jalapeño, seeded and minced (optional)
Instructions
If using raw corn, sauté in a pan for 5 minutes until slightly charred. If canned, drain well.
In a large bowl, whisk mayonnaise, sour cream or Greek yogurt, lime juice, and chili powder.
Add chickpeas, corn, cilantro, and jalapeño (if using) to the dressing.
Toss until everything is evenly coated.
Gently fold in the crumbled cheese.
Sprinkle extra chili powder on top for color and garnish.
Serve immediately or chill for later for enhanced flavor.
Notes
Charring the corn gives it a smoky flavor that mimics authentic street corn, adding depth to the salad.
Adjust the amount of chili powder and jalapeño to suit your personal spice tolerance.
For best results, allow the salad to chill for at least 30 minutes before serving, as this helps the flavors meld together beautifully.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Cuisine: Mexican
Nutrition
- Calories: 310 kcal
- Sodium: 450mg
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 15mg
Keywords: mexican street corn, chickpea salad, elote salad, vegetarian, healthy, quick meal, side dish, corn salad, creamy salad, lime, cilantro, cotija cheese
