Chipotle Chickpea Corn Salad

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Two peas & their pod

Total Time

15 mins

Prep Time

15 mins

Rating

(10)

Ingredients

3 ears corn, husked and kernels removed
15 oz chickpeas, rinsed and drained
3 green onions, sliced
1 large avocado, diced
1/3 cup chopped cilantro
1/3 cup cotija cheese, can use queso fresco
1/2 cup plain Greek yogurt
Juice of 1 lime plus more for garnish
1 chipotle pepper, from can, diced
1 teaspoon adobo sauce, from the can of chipotle peppers
Kosher salt and black pepper, to taste
Tortilla chips, for serving, optional

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Preparation

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Step 1

In a large bowl, combine the corn, chickpeas, green onion, avocado, cilantro, and cotija cheese.

Step 2

In a small bowl, whisk together the yogurt, lime juice, chipotle pepper, adobe sauce. Season with salt and pepper, to taste. Taste the sauce and if it’s not spicy enough, you can add a little more adobo sauce.

Step 3

Pour the sauce over the salad and stir until well combined. Season with salt and pepper, to taste. You can squeeze a little extra lime juice on top, if desired.

Step 4

Serve as a side salad or eat as a dip with tortilla chips.

Chef’s notes

Store the salad in an airtight container in the refrigerator for up to 3 days.

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Ingredients

Seasonal Recipes

Skill Level

other

Chipotle Chickpea Corn Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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