Maize Recipe

1. Prepare and marinate chickpeas

Drain and rinse the garbanzo beans thoroughly. Transfer them to a medium bowl and gently pat dry with paper towels to remove excess moisture.

2. In a small bowl, whisk together 3 tbs lime juice, 2 tbs olive oil, ground cumin, smoked paprika, ground coriander, chili powder, red pepper flakes, kosher salt and black pepper until combined.

3. Add the chopped cilantro to the spice-lime mixture, pour over the chickpeas and toss gently to coat. Cover and refrigerate for at least 30 minutes (up to 2 hours) to let flavors meld. If you prefer warm beans, marinate for 15 minutes then briefly sauté (see next step).

4. Optional warm finish: Heat a tablespoon of olive oil in a skillet over medium-high heat. Add marinated chickpeas and cook, stirring occasionally, until edges are lightly browned (4–6 minutes). Remove from heat and let cool slightly before assembling salad.

5. Roast the corn

If using fresh corn, char the kernels: heat a dry skillet or cast-iron pan over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly browned and slightly blistered, 6–8 minutes. If using frozen, thaw and pat dry before charring. Let cool 3–5 minutes.

6. In a blender or food processor (or a bowl if using an immersion blender), combine the roasted corn, finely chopped shallot, mayonnaise, Greek yogurt, apple cider vinegar, honey, lime zest, 1 tbs lime juice, 1 tbs olive oil, chili flakes (if using), salt and pepper. Pulse or blend briefly until dressing is mostly smooth but retains some corn texture (10–20 seconds). Taste and adjust seasoning.

7. If dressing is too thick, stir in 1–2 tsp water or additional olive oil to reach desired consistency. Chill briefly while finishing salad (10 minutes) so flavors meld.

8. Place 6 cups of mixed greens in a large salad bowl or divide among serving plates.

9. Evenly distribute the thinly sliced red bell pepper (1/2 cup) and thinly sliced red onion (1/4 cup) over the greens.

10. Scatter the marinated garbanzo beans over the salad, using all of the beans. If you used the warm finish, distribute while still slightly warm for contrast.

11. Drizzle the shallot and roasted corn dressing over the salad — about 2–3 tbs per serving or to taste — and toss lightly to coat, or serve dressing on the side if preferred.

12. Finish with the extra chopped cilantro and a couple of lime wedges on the side for squeezing.