Vegan Chili Lime Corn Salad (Printable)

Bright salad with corn, chickpeas, bell pepper, and tangy chili-lime dressing for easy summer sides.

# Ingredient List:

→ Vegetables & Legumes

01 - 3 cups fresh corn kernels, about 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, about 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 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 -
  • The charred corn adds a depth and sweetness that makes this feel way more sophisticated than the fifteen minutes it takes to make.
  • It's naturally vegan and gluten-free, which means you can serve it confidently to anyone without worrying about dietary restrictions.
  • Everything comes together in one bowl and tastes even better the next day when the flavors have gotten to know each other.
02 -
  • The corn absolutely must be charred in a dry skillet, not boiled or steamed, because that's what gives this salad its soul and makes it taste like something you'd crave.
  • If you make this ahead, hold off on adding avocado and pepitas until right before serving, otherwise the avocado browses and the seeds lose their crunch.
03 -
  • If you're using regular corn that isn't particularly sweet, that touch of maple syrup in the dressing becomes even more important because it rounds out the flavors beautifully.
  • The key to keeping this salad from tasting like a bowl of separate ingredients is to make sure the dressing really coats everything evenly, so don't rush the tossing step.
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