Charred Corn and Chickpea Salad With Lime Crema
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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 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
- 2to 3 cups arugula
Instructions
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.