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
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.
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.
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.
4
To the lime crema, add the corn mixture, chickpeas and cilantro; toss to combine. Taste and season with salt and pepper.
5
To serve, add the arugula, drizzle with olive oil and gently toss.