Vegan Chili Lime Street Corn (Printable Version)

Fresh charred corn and chickpeas tossed in tangy chili-lime dressing with crisp vegetables and herbs.

# What You’ll 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

# Step-by-Step Guide:

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 let 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.

# Additional Tips::

01 -
  • The corn gets caramelized in its own way, developing this subtle sweetness that makes the whole salad sing without any oil in the initial cooking.
  • It comes together in 25 minutes flat, which means you can make it while someone's already lighting the grill.
  • Chickpeas sneak in protein so quietly that everyone just thinks it's a side dish, not realizing it's filling enough to eat alone.
02 -
  • Don't skip the charring step thinking you can just use raw corn—the Maillard reaction is doing real work here, turning simple kernels into something with depth and complexity.
  • If you make this ahead, keep the avocado and pepitas separate in the fridge, or the avocado will oxidize and the pepitas will lose their crunch.
03 -
  • If you have access to a grill, char the corn on the cob directly over the flames before cutting the kernels off—the char runs deeper and the flavor gets even more complex.
  • Let the salad sit for at least 10 minutes after mixing so the dressing can soak in and the flavors meld, but don't make this hours ahead or the cilantro starts to lose its brightness.
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