Vegan Chili Lime Street Corn (Printable View)

Zesty corn and chickpea salad with chili-lime dressing and fresh herbs, ideal for light summer meals.

# What You’ll Need:

→ Vegetables & Legumes

01 - 3 cups fresh corn kernels, approximately 4 ears, or frozen and thawed
02 - 1 can chickpeas 15 oz, 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
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 while 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.

# Best Practices:

01 -
  • The charred corn creates a depth of flavor that makes people stop mid-bite and ask what you did differently.
  • It comes together in under 25 minutes, so you can make it the same day you're serving it.
  • The dressing is balanced enough to make everything taste connected without overwhelming the vegetables.
  • It's endlessly adaptable—swap beans, add heat, toss it over greens, use it as a taco filling.
02 -
  • Don't skip the charring step thinking it's optional—that's where the magic happens, and boiled or raw corn will taste noticeably flatter.
  • Make the dressing while the corn is still warm so it absorbs the flavors better, but let everything cool before refrigerating or the salad becomes mushy.
  • Add avocado at the very end, never ahead of time, or it will bruise and discolor within minutes.
  • If making this more than a few hours ahead, keep the dressing separate and toss just before serving so the lime doesn't make everything soggy.
03 -
  • Toast your pepitas in a dry skillet for a minute before using them—this small step makes their flavor noticeably nuttier and prevents them from absorbing moisture and becoming soft.
  • Freeze leftover cilantro in olive oil in an ice cube tray, so you always have it ready for dressings like this one.
  • If your limes are hard and unyielding, microwave them for 15 seconds before juicing to release more liquid.
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