https://www.copymethat.com/r/773f1n6nau/charred-corn-and-chickpea-salad-with-lim/
143589007
2zmu2j2
773f1n6nau
2024-09-15 19:31:15
Charred Corn and Chickpea Salad with Lime Crema
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toasting the chickpeas would make it even better, and I also think it works well to leave the crema on the side and put a dollop on top as you eat rather than mixing in. It also tasted amazing the next day. I would like to try it with white beans instead of chickpeas next time.
Topped with chopped avocado and tomatoes for color
Topped with chopped avocado and tomatoes for color
Ingredients
- 1 cup sour cream
- Zest and juice of 1 lime (about 2 tablespoons juice)
- 1 garlic clove, finely grated
- Salt and pepper
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 shallots, diced
- 4 ears of corn, kernels removed (about 4 cups)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 (15-ounce) cans chickpeas, drained
- Handful chopped cilantro
- 2 to 3 cups arugula
Steps
Directions at cooking.nytimes.com
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