Name: Recipe "Chipotle Chickpea Corn Salad"
Prep time: 15 min
Total time: 15 min
Ingredients: 3 ears ears corn, husked and kernels removed (husked and kernels removed); 15 oz chickpeas, rinsed and drained (rinsed and drained); 3 green onions, sliced (sliced); 1 large avocado, diced (diced); 0.333 cup chopped cilantro (chopped); 0.333 cup cotija cheese (can use queso fresco); 0.5 cup plain Greek yogurt; 1 lime lime juice (plus more for garnish); 1 chipotle pepper, from can, diced (diced); 1 tsp adobo sauce, from the can of chipotle peppers; kosher salt and black pepper; tortilla chips (for serving, optional)

Continue the meal with Mexican Rice Bowl, Grapefruit, Orange, and Avocado Salad, Strawberry Spinach Salad with Avocado, Goat Cheese, and Candied Pistachios, or Grilled Halloumi Berry Salad.

Why This Chipotle Chickpea Corn Salad Is My Go-To Summer Side

This chipotle chickpea corn salad came together because I wanted something fast and flavorful for summer cookouts. Raw corn straight off the cob gives it a juicy crunch that you don’t get from cooked corn, and the smoky chipotle dressing ties everything together. It’s one of those salads that feels just as good as a dip with chips as it does piled next to grilled chicken.

What Makes This Easy Summer Salad So Great

Ready in 15 minutes, no cooking required, just chop and stir.
Smoky chipotle dressing, creamy and tangy with real heat from the adobo sauce.
Versatile, works as a side dish, a dip, or even a light lunch.

Key Ingredients for Smoky Chipotle Dressing

Chipotle peppers in adobo: These bring smoky heat. You’ll use one pepper plus a teaspoon of the sauce. Freeze leftover peppers for later.
Cotija cheese: A salty, crumbly Mexican cheese. Substitute feta or queso fresco.
Fresh corn: Summer’s sweet corn is best. If out of season, thawed frozen corn kernels work but won’t be as crisp.

Kitchen Tools for This 15 Minute Salad

Large mixing bowl
Sharp knife and cutting board
Small bowl for dressing
Whisk or fork

Tips for Making the Best Chipotle Chickpea Corn Salad

Fresh corn right off the cob is the star here, it’s sweet and crunchy without cooking. If you want a smoky flavor, char the corn on the grill or in a dry skillet for a few minutes before cutting off the kernels. For the dressing, taste after adding the chipotle and adobo, then adjust the heat with more adobo sauce if you like it spicier. Let the salad sit for 10 minutes after mixing so the flavors meld.

Expert Tips for a Better Salad

For the creamiest dressing, use full-fat Greek yogurt, nonfat can be thin and tangier. If you can find cotija cheese, its salty crumble is perfect, but feta works in a pinch. When dicing avocado, do it last and toss with a little lime juice to keep it green.

Variations on This Chipotle Salad

Swap the chickpeas for black beans or pinto beans for a different legume. To make it vegan, use a plant-based yogurt and skip the cotija or use a vegan feta. Add diced bell pepper or jicama for extra crunch. If you prefer cooked corn, char it on the grill for a deeper flavor.

What to Serve with This Vegetarian Salad

Serve this salad as a side for grilled meats like chicken or steak, or scoop it up with tortilla chips as a dip. It also pairs well with tacos, burrito bowls, or just about anything off the grill. A squeeze of extra lime on top brightens it up even more.

How to Store Leftover Chickpea Corn Salad

Store leftovers in an airtight container in the refrigerator for up to 3 days. The avocado will brown slightly, but a squeeze of lime juice helps slow that. Stir before serving again, the dressing may separate a bit.

Chipotle Chickpea Corn Salad FAQs

Can I use frozen corn?

Yes, thawed frozen corn works, though it won’t be as crunchy as fresh. Pat it dry before adding so it doesn’t water down the dressing.

How spicy is the dressing?

It’s moderately spicy from one chipotle pepper plus a teaspoon of adobo. Start with less if you’re sensitive to heat, then add more adobo sauce to taste.

Can I make this salad ahead of time?

You can prep the components ahead, chop corn, rinse chickpeas, make dressing, but combine and add avocado just before serving to keep everything fresh and crisp.

What can I substitute for chipotle peppers?

Smoked paprika mixed with cayenne can mimic the smoky heat. Use 1/2 teaspoon smoked paprika and a pinch of cayenne, then adjust.

Recipe

Chipotle Chickpea Corn Salad

Chipotle Chickpea Corn Salad- simple salad made with chickpeas, sweet corn, avocado, cilantro, cotija cheese, and a creamy, smoky chipotle dressing. Serve as a side salad or enjoy with tortilla chips! This salad is a summertime favorite!

easyVegetarian

15 min

Prep Time

15 min

Total Time

Servings

Lunch

Course

Mexican

Cuisine

341 kcal

Calories

Ingredients

Servings

3 ears ears corn, husked and kernels removed, husked and kernels removed
15 oz chickpeas, rinsed and drained, rinsed and drained
3 green onions, sliced, sliced
1 large avocado, diced, diced
0.333 cup chopped cilantro, chopped
0.333 cup cotija cheese, can use queso fresco

0.5 cup plain Greek yogurt
1 lime lime juice, plus more for garnish
1 chipotle pepper, from can, diced, diced
1 tsp adobo sauce, from the can of chipotle peppers
kosher salt and black pepper
tortilla chips, for serving, optional

Instructions

1
In a large bowl, combine the corn, chickpeas, green onion, avocado, cilantro, and cotija cheese.
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.

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.
4
Serve as a side salad or eat as a dip with tortilla chips.

Nutrition (per serving)

341kcal

Calorie breakdown

Protein22%77 kcal

Fat24%85 kcal

Carbohydrates54%186 kcal

How this was calculated — 10 of 12 ingredients matched

chickpeas, rinsed and drainedChickpeas (garbanzo beans, bengal gram), mature seeds, raw1607 kcal

green onions, slicedOnions, young green, tops only1 kcal

large avocado, dicedAvocados, raw, Florida1 kcal

chopped cilantroCoriander (cilantro) leaves, raw18 kcal

cotija cheeseCheese, mexican, queso cotija293 kcal

plain Greek yogurtYogurt, Greek, plain, whole milk116 kcal

chipotle pepper, from can, dicedPepper, banana, raw0 kcal

adobo sauce, from the can of chipotle peppersPepper, banana, raw1 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

tortilla chipsTortilla chips, yellow, plain, salted5 kcal

Serving size ≈ 120 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: gluten-free, glutenFree, No-Cook, nutFree, spicy, summer, vegetarian

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