Sweet corn and chickpea salad

Corn salad is a quick and easy option, perfect for the end of summer when fresh corn on the cob is at its best. Lightly fried in butter, the corn adds a unique, slightly sweet flavour that pairs beautifully with the other ingredients. It’s a great idea for a light dinner, but thanks to its high protein content, it also works well as a standalone dish. Plus, it’s perfect to take to work in a lunchbox. Grab some corn on the cob and be sure to try this simple recipe!

Sweet corn and chickpea salad – which corn to choose?

When choosing corn, it's definitely worth going for fresh cobs, which are available in late summer. During this time, you can easily find them, often at very attractive prices. While canned corn is convenient and available year-round, it doesn't quite match the flavour of fresh corn. However, outside of the season, when fresh cobs are harder to come by, canned corn becomes a good alternative.

Is mayonnaise necessary?

Instead of traditional mayonnaise, we use Greek yoghurt for this salad. It's a great alternative that makes the salad lighter and healthier, while still maintaining a creamy texture. Greek yoghurt adds a subtle tanginess that pairs nicely with the sweet corn. So, don’t worry about skipping the mayo – the salad doesn’t lose any of its delicious flavour!

Here are some tried-and-tested salad recipes that you can easily prepare the day before and take to work:

• Rice and egg salad
• Smoked chicken salad
• Sweet potato and feta cheese salad

Sweet corn and chickpea salad

Corn salad is a quick and easy option, perfect for the end of summer when fresh corn on the cob is at its best. 

Print Pin Recipe

Prep Time 40 minutes mins

Total Time 40 minutes mins

Course Salad

Servings 4

Ingredients

  

• 2 sweet corns on the cob
• 250 g chickpeas  (canned/cooked)
• 150 g orzo pasta
• ¼ small red onion
• 2 tbsp Greek yoghurt
• 2 tbsp chopped chives
• 1 tbsp butter
• salt to taste
• black pepper to taste

Instructions

 

• Cook the orzo pasta in salted water according to the package instructions. Drain, rinse with cold water, and set aside.
• Rinse the chickpeas in a sieve and set aside.
• Finely chop the red onion and chives.
• Using a knife, cut the kernels off the corn cobs, then fry them in a pan with one tablespoon of butter and a pinch of salt until they are lightly browned.
• In a large bowl, combine the sautéed corn, cooked orzo pasta, chickpeas, red onion, chives, and Greek yoghurt. Season with salt and freshly ground black pepper, then mix everything thoroughly. Enjoy!

Keywords chickpea, sweet corn, orzo pasta, chives

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