Elevate your summer meals with our Charred Corn Salad, a delightful combination of smoky, charred corn and fresh vegetables. This vibrant salad is perfect for BBQs, picnics, or as a light side dish. It’s easy to make and packed with flavor, making it a hit with family and friends. Follow our simple recipe and enjoy a taste of summer in every bite!
Ingredients
Salad
- 15 ounces canned no salt added chickpeas drained and rinsed
- 1 Tablespoon extra virgin olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 2 medium hearts romaine chopped (about 4 to 5 cups)
- 3 medium ears corn grilled
- 15 ounces canned no salt added petite diced tomatoes drained
- 1 medium red bell pepper diced
- 1/3 cup diced red onion
- 2 jalapenos diced
Chipotle Ranch Dressing
- 1/4 cup Plain non-fat Greek Yogurt
- 1 Tablespoon chipotle style hot sauce
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon Ranch Seasoning
- 1/4 cup skim milk
Servings: 1.5 cup servings
Units:
Instructions
Charring the Corn
- In a Pan: Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add corn and roll in oil; let cook, undisturbed for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 2 minute intervals, until the corn is charred to your liking.  On the Grill: Preheat grill to medium-high heat. Brush corn cobs with oil, and grill for 10 to 12 minutes, turning occasionally, until kernels are lightly charred.  Over a Gas Range: Heat burner to medium-high heat. Lightly spray corn cobs with cooking spray, and place directly over flame for 6 to 8 minutes, turning to char all sides.
Preparing the Salad
- Preheat oven to 425ºF. Drain and rinse chickpeas and pat them dry with a paper towel.
- Spread on a rimmed baking sheet and toss with 1 Tbsp. olive oil, 1/2 tsp. paprika, 1/2 tsp. ground cumin, and 1/4 tsp. each salt and black pepper.
- Bake for 20 minutes, shaking the pan halfway through. Let cool for 10 minutes.
- While chickpeas roast, prepare Chipotle Ranch Dressing. In a medium bowl, combine Greek yogurt, hot sauce, lemon juice, ranch seasoning, and milk; whisk to combine.
- Add chopped romaine, drained tomatoes, diced bell pepper, diced red onion, and diced jalapenos. Add in the charred corn after using your preferred method, cut kernals from the cob if needed.
- Add half of the chickpeas and about two-thirds of dressing; toss to combine. Scatter remaining chickpeas overtop (crouton style) and drizzle with remaining dressing. 
Recipe Notes
