Vegan Chili Lime Corn Salad (Print Version)

Bright corn and chickpeas tossed in a tangy chili-lime dressing with fresh veggies and herbs.

# 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 red bell pepper, finely diced
04 - 1/4 cup red onion, finely chopped
05 - 1/4 cup fresh cilantro, chopped

→ 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

# How to Make It:

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 Tips:

01 -
  • It tastes like a farmers market exploded in the best way, bursting with freshness and actual flavor instead of dressing drowning everything out.
  • You can make it in 25 minutes flat, which means it's perfect for when you want to impress people without spending your whole afternoon in the kitchen.
  • It works as a side, a taco filling, or piled onto greens, so one recipe gives you a dozen dinner ideas.
02 -
  • Charring the corn in a dry skillet without oil is non-negotiable—this is where the entire flavor identity of the dish lives, and skipping it turns it into a bland vegetable situation.
  • If you're adding avocado because you want to impress people, do it right before serving, or you'll end up with brownish mush that looks sad and tastes oxidized.
03 -
  • Toast your pepitas in a dry pan for 2 minutes right before adding them—this wakes them up and makes them taste infinitely better than if you just sprinkle them on raw.
  • Make the dressing the night before if you want, but wait to mix it with the vegetables until a few hours before serving, or the acidity will start softening everything.
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