This Healthy Grilled Street Corn and Chickpea Salad is the perfect side dish for easy summer entertaining! This Mexican Corn Salad recipe uses healthy and simple ingredients to create a side dish that everyone will love.
One of my favorite things about summer is the abundance of fresh produce. The Delmarva Peninsula produces some of the best fresh sweet corn. One of my favorite ways to use this corn is to grill it and mix it into an easy salad!
Here are some other recipes highlighting the best of summer produce! Try this Watermelon Salsa with Kiwi and Mint. This salsa is light and so fresh. The best part is that you can use the watermelon as the bowl. Or, try this Cherry Tomato Ricotta Toast. This easy appetizer is sweet and elegant. Use all of your fresh tomatoes in this recipe.
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Why You’ll Love This Recipe
- Light! Traditional Mexican Street Corn Salad is layered with heavy ingredients like mayonnaise. This recipe lightens things up!
- Simple ingredients. These ingredients can be found at your local grocery store or farmers market.
- Nutritious. Adding chickpeas, also known as garbanzo beans, adds protein and fiber to this salad.
Ingredients
With just a handful of ingredients, you can make this simple corn salad!
- Fresh Corn is grilled with Olive Oil to enhance the sweetness of the corn.
- Greek Yogurt, Lime Juice, Lime Zest, Garlic, and Chili Powder are mixed to create the dressing.
- Chickpeas are used to add texture and nutrition to the salad.
- Queso Fresco, Jalapeno, Green Onions, and Fresh Cilantro are added to create a street corn Mexican flair.
Please see the below recipe card for exact measurements.
Substitutions
- If corn is not in season when you are making this salad, use canned corn and drain. You will skip grilling the corn.
- To make a more traditional Mexican Street Corn Salad, use mayonnaise instead of Greek Yogurt and cotija cheese instead of queso fresco.
- You could also replace the queso fresco with feta cheese.
Variations
- To make this salad less spicy, omit the jalapeno and use less chili powder.
- For a heartier salad, add black beans, red bell peppers, and/or red onion.
Instructions
Step 1: Begin by brushing the ears of corn with a little olive oil. Heat a grill to medium heat. Grill each side of the corn for 2 minutes until the corn begins to brown. Remove corn from the grill and slice corn kernels off the cob.
Step 2: In a large mixing bowl, combine the Greek yogurt, lime juice, lime zest, garlic and chili powder. Stir together to combine.
Step 3: To the same large bowl, add the corn kernels and stir to coat them in the dressing.
Step 4: Add the queso fresco, jalapeno, green onion, and cilantro. Stir to combine. Refrigerate salad for at least 30 minutes before serving.
FAQ
Serve this salad as a side dish to accompany tacos or a fresh fish dish. Or, use the salad on a wrap or quesadilla. You could also serve it as a salsa with tortilla chips. No matter how you serve it, it would be perfect on your Cinco de Mayo menu!
Store any leftover salad refrigerated in an airtight container. This salad is best on the second day as the flavors have time to meld together.
Not only are chickpeas delicious, but they are also nutritious! Chickpeas provide essential nutrients, are full of fiber, and are rich in protein. Eating salads with chickpeas will help you feel fuller and stay fuller longer.
Related
Looking for other summer side dishes? Try one of these:
Pairing
These are my favorite dishes to serve with Corn and Chickpea Salad:
Healthy Street Corn and Chickpea Salad
Equipment
- Grill or Grill Pan
- Cutting Board
- Sharp Knife
- Large Mixing Bowl
Ingredients
- 4 Ears of Corn
- Olive Oil
- 1/3 cup Greek Yogurt
- 1 Lime Zest and Juice
- 1/2 teaspoon Chili Powder
- 1 Garlic Clove Minced
- 1 Chickpeas Drained and Rinsed
- 1 Jalapeno Finely Diced
- 1/2 cup Queso Fresco Chopped
- 1/3 cup Green Onions White & Light Green Parts, Sliced
- Cilantro To Taste
Instructions
- Heat grill to medium heat. Brush ears of corn with olive oil. Grill for 2 minutes per side until slightly charred. Remove corn from grill and allow it to cool. Slice kernels from the cob.
- In a large mixing bowl, mix together greek yogurt, lime juice, lime zest, garlic and chili powder.
- To the mixing bowl, add the corn kernels. Mix together to coat the corn in the yogurt mixture.
- Add the chickpeas, diced jalapeno, queso fresco, green onion, and cilantro to the bowl. Mix to combine.
- Refrigerate for at least 30 minutes or until ready to serve.
Taylor Peterson says
What a great way to add more nutrition and keep it simple and delicious!!!
Lynne Kenton says
Yay! I am so glad that this recipe was a hit!
Kimberly Parks says
What a refreshing summer side! Light, wonderful crunch, and tastes delicious! The whole family loved this and it is going to be a go to summer side for us!
Lynne Kenton says
I am so happy that you tried and loved it! Thank you for the review 🙂