Vegan Chili Lime Street Corn (Printable)

Zesty mix of charred corn, chickpeas, and chili-lime dressing for vibrant summer meals.

# What You'll Need:

→ Vegetables & Legumes

01 - 3 cups fresh corn kernels (about 4 ears) or frozen and thawed
02 - 1 (15 oz) can 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 (about 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

# How to Cook:

01 - Heat a large skillet over medium-high heat. Add the 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 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 25 minutes flat, which means you can make it right before guests arrive without stress.
  • The charred corn gives you that street vendor magic without needing a grill or standing over an open flame.
  • Chickpeas sneak in protein and texture so nobody notices it's completely vegan and plant-based.
  • One dressing does all the work—no complicated technique required, just a whisk and confidence.
02 -
  • Don't skip charring the corn—I tried making this without that step once and it tasted like a regular salad, not a transformed one, so the dry skillet is non-negotiable.
  • If you add the avocado too early, it oxidizes and turns gray, which tastes fine but looks sad, so really do wait until the last second.
  • Lime juice is acidic and will soften the peppers and onions over time, which is fine if you like them that way but means this salad changes slightly as it sits.
03 -
  • If you can access corn in the summer and freeze the kernels yourself, you'll have restaurant-quality ingredients all year, and the frozen corn actually chars beautifully once thawed.
  • Make the dressing in a mason jar and shake it—it's faster than whisking and you can store any leftover dressing for other salads or as a marinade for vegetables.
Go Back