Street Corn Salad Bowl (With Greek Yogurt and Chickpeas)
Servings: 4 people
- 3 cups (500 g) corn kernels fresh or frozen
- 1 tablespoon extra virgin olive oil
- ½ teaspoon smoked paprika
- 1½ cups (230 g) cooked quinoa or ½ cup uncooked
- 1 can chickpeas 15 oz / 400 g can or 1½ cups (230 g) cooked chickpeas
- 1 small red onion finely diced
- ½ cup (10 g) fresh cilantro chopped, or flat-leaf parsley
- ½ cup (75 g) feta cheese or cotija cheese, crumbled
- 1 jalapeño thinly sliced — optional
For the Dressing
- ¼ cup (50 g) Greek yogurt or non-dairy yogurt
- 1 tablespoon mayonnaise or vegan mayo
- ¼ cup (60 ml) lime juice about 2 limes
- ½ clove garlic grated
- ¼ teaspoon chili powder add more or less to taste
- ¾ teaspoon salt and black pepper to taste
- Char the corn: If your quinoa isn't cooked yet, prepare it according to the package directions and set it aside.Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat.Add 3 cups corn kernels, ½ teaspoon smoked paprika, a pinch of salt, and cook for 5 to 8 minutes, stirring only occasionally, until the corn is lightly charred in spots.Transfer the corn to a large mixing bowl and let cool for a few minutes.
- Make the dressing: In a small bowl, whisk together ¼ cup Greek yogurt, 1 tablespoon mayonnaise, ¼ cup lime juice, ½ clove garlic, ¼ teaspoon chili powder, ¾ teaspoon salt, and black pepper.
- Assemble the salad: To the bowl with the corn, add 1½ cups cooked quinoa, 1 can chickpeas (rinsed), 1 small red onion (chopped), 1 jalapeño (sliced), ½ cup fresh cilantro (chopped), and ½ cup feta cheese (crumbled).Pour in the dressing and toss until everything is evenly coated.
- Serve: Taste and adjust for salt and lime juice.Serve immediately, topped with sliced avocado, extra cilantro, feta, and lime wedges if desired.
Substitutions
- Corn → Fresh corn is best. Substitute frozen or canned corn; cook a little longer to develop color and char.
- Extra virgin olive oil → Substitute butter for a more traditional street corn flavor.
- Quinoa → Use a pouch of pre-cooked quinoa, or substitute brown rice, farro, barley, or couscous.
- Chickpeas → Substitute black beans, cannellini beans, kidney beans, flaked canned tuna, or shredded rotisserie chicken.
- Red onion → Substitute green onions or pickled red onions.
- Jalapeño → Substitute serrano pepper for more heat, or leave it out for a milder salad.
- Cilantro → Substitute flat-leaf parsley.
- Feta cheese → Substitute cotija cheese or queso fresco.
- Greek yogurt → Substitute low-fat Greek yogurt, Skyr for extra protein, or non-dairy yogurt.
- Mayonnaise → Substitute vegan mayo or use extra yogurt.
- Lime juice → Substitute lemon juice.
- Garlic → Omit it or substitute a little finely grated shallot if you're sensitive to garlic.
- Use fresh corn if possible: It chars better and stays slightly crisp. Frozen and canned corn work too.
- Don't stir too much: Let the corn sit in the skillet to develop caramelized spots.
- Make the dressing tangy: It should taste lime-forward before mixing with the salad.
- Keep the dressing loose: A thinner dressing coats everything more evenly.
- Use feta if needed: It's easier to find than cotija and works just as well.
- Cool the corn slightly: Warm corn helps the dressing cling without wilting the herbs.
- Adjust the spice level: Keep or remove the jalapeño seeds depending on your preference.
- Add extra protein: Tuna or shredded rotisserie chicken are excellent additions.
- Store smart: Refrigerate leftovers in an airtight container for up to 3 days. If using, add avocado just before serving.
