Vegan Chili Lime Corn Salad (Print version)

Zesty corn and chickpeas tossed with chili lime dressing and fresh veggies, perfect for warm weather sides.

# What You 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 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 (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

# Directions:

01 - Heat a large skillet over medium-high heat. Add corn kernels without oil and cook, stirring occasionally, until lightly charred in spots, about 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 the 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 Advice:

01 -
  • It comes together in about 25 minutes with minimal fuss, so you can make it right before your guests arrive.
  • The charred corn brings a depth that elevates it beyond typical salad territory into something memorable.
  • It's naturally vegan and gluten-free, but tastes so vibrant and satisfying that everyone asks for seconds regardless of their diet.
02 -
  • Don't skip the charring step—it's the difference between a fresh salad and one that actually tastes like something special, and a dry skillet is your secret weapon.
  • If you're making this ahead, dress it right before serving or the corn will start to soften and lose its textural contrast, which is half the appeal.
03 -
  • Use a cast iron skillet for the corn if you have one—it holds heat more evenly and creates better char than a regular stainless steel pan.
  • Don't drain the corn on paper towels after charring; the residual heat helps the dressing absorb better, and any excess moisture will just dilute the seasoning.
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