Charred Corn and Chickpea Salad With Lime Crema
Published July 17, 2024
Bryan Gardner for The New York Times. Food Stylist: Greg Lofts.
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup sour cream
Zest and juice of 1 lime (about 2 tablespoons juice)
1 garlic clove, finely grated
Salt and pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, diced
4 ears of corn, kernels removed (about 4 cups)
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 (15-ounce) cans chickpeas, drained
Handful chopped cilantro
2 to 3 cups arugula
Nutritional analysis per serving (4 servings)
98 grams carbs; 34 milligrams cholesterol; 669 calories; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 25 grams fat; 21 grams fiber; 1177 milligrams sodium; 23 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
Way, way, WAY too much crema. Next time I would do about 1/2 of what the recipe calls for. All the other ingredients got drowned by the sour cream (it also looks completely unappetizing). The photo at the top of this recipe was definitely taken before anything was combined with the crema. Agree with other reviewers — jalapeños are a must. Would definitely toast the chickpeas with the corn next time.
Excellent recipe. Reviewed notes and sautéed one jalapeño pepper with shallots; toasted chickpeas (homemade - so a lot more flavor than canned) with corn; and kept the Crema separate from the salad. Right before serving, I tossed salad with the arugula/cilantro and placed the Crema in a bowl beside it. Guests served up salad with a dollop of Crema on top. Dish received rave reviews from everyone.
Toasted the chickpeas along with the corn - delicious!
I made a few substitutions based on what was -- or was not -- in my larder. Used 1/4 cup onion sted of shallots; threw in some full-fat yogurt with the sour cream, not having enough of the latter. Church potluck crowd liked it.
Crema on the side, added tomatoes and basil and avocado. Yum!!
What about simplifying the whole chickpea process. Buy a can of chickpeas from TJ (contains parsley and olive oil). Saute with the shallot, corn and jalepenos.Then add the arugular.I haven't tried this yet but plan to do so. Welcome comments. The other option is to buy that can and roast; then add to the mixture.