Mexican Street Corn and Chickpea Salad
A vibrant salad combining the flavors of elote with chickpeas, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 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
- Sauté Corn (if using raw): Heat a pan over medium-high heat and add the corn. Sauté for approximately 5 minutes until charred. If using canned corn, drain it well.
- Whisk the Dressing: Combine mayonnaise, sour cream, lime juice, and chili powder in a bowl and whisk until creamy.
- Add the Hearty Ingredients: Toss in chickpeas, corn, cilantro, and jalapeño.
- Toss until Coated: Gently combine until all ingredients are evenly coated in dressing.
- Fold in Crumbled Cheese: Gently incorporate cotija or feta into the mixture.
- Garnish & Serve: Sprinkle chili powder on top; serve immediately or chill for 30 minutes for enhanced flavor.
Notes
For extra crunch, add diced bell pepper or crispy tortilla strips. Mayonnaise can be swapped for an avocado-based dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg