Recipe by: Hetty Lui McKinnon
Total Time: 20 minutes Serves: 4
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
Directions:
- 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.
- 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.
- 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.
- To the lime crema, add the corn mixture, chickpeas and cilantro; toss to combine. Taste and season with salt and pepper.
- To serve, add the arugula, drizzle with olive oil and gently toss.