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Charred Corn and Chickpea Salad With Lime Crema.

The New York Times cooking app is a must for any keen cook.Its a mine of great ideas from really good contributors populated with simple recipes covering the widest range of cookery styles and cuisines.


This recipe is from Hetty Lui McKinnon and is a really good simple salad with a Mexican vibe. We had it with a quinoa salad and ground meat skewers.


Here is the recipe and Hetty’s intro


Charred corn is a bankable foundation for a simple and satiating summer meal. Just a few minutes in a hot pan will turn the kernels from starchy to sweet, while delivering smoky notes. A light dusting of ground cumin and smoked paprika reinforces these scorched flavors. In a loose nod to esquites, this salad is dressed with a simplified version of Mexican crema, tangy from the lime and spiked with garlic. If you like, add some heat with some sliced jalapeños or a sprinkle of crushed red pepper. 


Serves: 4 persons


INGREDIENTS


1 cup sour cream
Zest and juice of 1 lime (about 2 tablespoons juice)
1garlic 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 cans chickpeas, drained ( i used a large jar of chickpeas which, in my humble opinion, taste way better)
Handful chopped coriander
2 to 3 cups rocket


INSTRUCTIONS


Step 1
To make the lime crema, place the sour cream, lime zest, lime juice and garlic in a large bowl and whisk to combine. Season with salt and pepper; set aside.

Step 2
Heat a large (12-inch) skillet on medium-high. When hot, drizzle in 2 tablespoons olive oil and add the shallots. Toss until slightly softened and starting to caramelize, 30 to 60 seconds.

Step 3
Add the corn kernels and season with salt and pepper. Cook, stirring every 30 seconds, until corn is sweet and slightly charred, 4 to 5 minutes. Remove from the heat, add the cumin and paprika and toss to coat. Allow to cool for 3 to 5 minutes.

Step 4
To the lime crema, add the corn mixture, chickpeas and coriander; toss to combine. Taste and season with salt and pepper.




Step 5
To serve, add the rocket, drizzle with olive oil and gently toss.

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