Charred Corn and Peach Salsa Bowls
These Charred Corn and Peach Salsa Bowls are packed with fiber and antioxidants and can be made different ways for ease and convenience.
Why You’ll Love These Charred Corn and Peach Salsa Bowls
- A make it your way bowl. Choose the method for preparation that best matches your needs. You can enjoy this raw, cooked, or baked utilizing different cooking techniques. See all notes and suggestions below.
- Packed with fiber! You get fiber from the corn, fruit and chickpeas mixed into each bowl. This will give you the most satisfying bite that can also help keep your blood sugar levels in better balance.
- Simple ingredients. We’re using very basic ingredients you can find more easily at your local grocery store or farmer’s market to help make this recipe as approachable as possible.
Key Ingredients and Substitutions
- Corn: Fresh corn will give you incredible flavor, but if you need the convenience and ease, feel free to use frozen corn.
- Peaches: I used a mix of peaches and nectarines, but feel free to swap with other stone fruit you love.
- Chickpeas: Use canned chickpeas for an extra layer of convenience or swap the chickpeas for some thawed edamame or for some crunch, use crispy lentils.
- Lime: I recommend fresh lime. If you are unable to get lime, you can also use lemon in a pinch. Just note the flavors will be a little different in this.
- Cilantro: Feel free to swap with a mix of parsley and chives if not a fan of the cilantro taste.
- Shallots: You can also swap this for red or white onion.
- Fresno Peppers: If this variety of pepper is not available you can use jalapeno or serrano peppers. Do note, this will add spice your dish and if you don’t like spice you can either deseed your pepper before using or omit completely.
- Chili Powder: Use the variety you like. For more of a lime forward taste to this dish, feel free to use Tajin.
How to Make Charred Corn and Peach Salsa Bowls
To a small bowl add the shallots, pepper, vinegar, maple syrup and a generous pinch of salt. Toss together to coat then cover and place in the fridge.
Place the chickpeas in a clean kitchen towel and pat dry, removing excess chickpea skins that happen to rub off in the process. Add the chickpeas to a bowl with the oil and toss to coat. Use any of the following cooking methods to cook:
- Air Fryer: Place the chickpeas in an air fryer basket, spreading the chickpeas out in an even layer. Bake in the air fryer for 12 minutes and allow to cool for 10 minutes in the basket. Transfer the chickpeas back to the bowl, then add the lime zest, chili powder, and a pinch of salt. Toss together to coat then place back in the air fryer basket and roast for another 4-5 minutes to crisp up. Allow the chickpeas to cool completely to fully crisp up before using.
- Oven: Place the coated chickpeas on a baking tray then spread out in an even layer. Bake in the oven for 20 minutes. Allow the chickpeas to cool for 10 minutes then add the chili powder, lime zest and a pinch of salt to the tray then toss to coat. Roast for another 10 minutes then allow to completely cool.
- Stove Top: Heat an extra tablespoon of oil in a large frying pan. Once hot, add the chickpeas and spread out in a single layer. Allow the chickpeas to cook undisturbed for 2 to 3 minutes or until you notice some browning. Give everything a toss then cook for another 3 minutes. At this time, add the zest, chili powder and a generous pinch of salt and toss to coat. Continue to cook, stirring occasionally for another 2 to 4 minutes then remove from heat.
Place a large heavy bottom skillet over medium heat and add oil. When hot, add the corn and spread it out to coat the bottom of the pan then cook undisturbed for 3-4 minutes or until the corn has begun to char. Sprinkle with a generous pinch of salt then give the corn a toss. Spread it out on the pan and cook again undisturbed for 2 minutes.
Push the corn to the side of the pan and add the peach halves cut side down. Allow the peaches to cook undisturbed for 3-4 minutes or until slightly charred on the bottom. As the peaches cook, stir the corn occasionally.
Transfer the peaches to a cutting board and the corn to a mixing bowl and allow to slightly cool. Dice up the peaches and add to the corn along with the cilantro and lime zest.
To a small bowl add the garlic clove, lime juice, maple syrup, and chili powder. Stir well to combine then pour over the corn mixture. Sprinkle with a pinch of salt and stir to combine and adjust seasonings as desired.
To serve as a bowl, serve rice or quinoa then top with a portion of the corn salsa, crispy chickpeas and the pickled shallots and peppers. You can also use these components to serve in tortillas or toss everything together and use as a dip with chips.
Expert Tips
- Ways to save time in the kitchen. Use frozen corn so you don’t have to shuck your own corn. For an even shorter cut, use frozen fire roasted corn and skip charring the peaches if desired.
- Adjust the flavors to your preference. If your peaches are really ripe and sweet you may not need much maple syrup so mix taste and adjust as needed. Make sure to also season with salt to your preference. If you feel everything taste a little bland, you may need more salt to bring forth those flavors.
- Make sure your dry your chickpeas really well before roasting. This will help ensure more crunch with your chickpeas.
Frequently Asked Questions
Yes! This recipe is gluten-free, nut-free and soy-free!
Place the chickpeas in a glass container with a loose fitting lid and leave on the counter at room temperature for up to 3 days. The pickled shallots can be placed in an airtight container in the fridge for up to 7 days in the fridge. The corn and peach salsa can be mixed and stored in an airtight container in the fridge for up to 4 days.
The crispiness of your chickpeas will be dependent on how much moisture you remove from your chickpeas. Make sure to dry your chickpeas really well using a clean kitchen towel. I like to fold the edges of the towel over the chickpeas and gently rub the chickpeas as dry as possible. If any of the skins of the chickpeas come off, just discard. You do not need to remove all the skins though. Lastly, if you feel the chickpeas are not fully crispy after cooling, place them back in the oven to roast again.
How to Serve
Try this dish served different ways:
- Serve the salsa, chickpeas and shallots over your favorite grains.
- Stuff the salsa, chickpeas and shallots in a tortilla
- Mix the salsa, chickpeas and shallots together and serve with chips as a dip
More Festive Bowls for Summer
- Black Bean Plantain Bowls with Crispy Garlic Rice
- Lime Crunch Noodle Salad
- Avocado Citrus Salsa with Crispy Garlic Rice
- Chopped Kale Salad with Sweet Chili Almond Dressing
- Zesty Black Bean Rice Bowl with Lime Basil Sauce
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
Print
Charred Corn and Peach Salsa Bowls
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Lunch
- Method: Air Fryer
- Cuisine: American
- Diet: Vegan
Description
These Charred Corn and Peach Salsa Bowls are packed with fiber and antioxidants and can be made different ways for ease and convenience.
Ingredients
Quick Pickled Shallots
- 1 large shallot, sliced
- 1 Fresno pepper, sliced (seeds removed for less heat)
- 3 tbsp white wine vinegar
- 1 tbsp maple syrup
- Kosher salt
Crispy Chili Chickpeas
- 1, 15 oz can chickpeas, drained and rinsed
- 1 tbsp avocado oil
- Zest of half a lime
- 1/2 tsp chili powder
Corn Peach Salsa
- 1 1/2 tbsp extra virgin olive oil
- 2 ears of corn, kernels removed
- 2 medium peaches, cut in half and pit removed
- 1/3 cup cilantro leaves, minced
- Juice and zest of 1 lime
- 1 clove garlic
- 1–2 tsp maple syrup
- 1/2 tsp chili powder
For serving: rice, quinoa, pita chips, or tortillas
Instructions
- To a small bowl add the shallots, pepper, vinegar, maple syrup and a generous pinch of salt. Toss together to coat then cover and place in the fridge.
- Place the chickpeas in a clean kitchen towel and pat dry, removing excess chickpea skins that happen to rub off in the process. Add the chickpeas to a bowl with the oil and toss to coat. Use any of the following cooking methods to cook:
- Air Fryer: Place the chickpeas in an air fryer basket, spreading the chickpeas out in an even layer. Bake in the air fryer at 400F for 12 minutes and allow to cool for 10 minutes in the basket. Transfer the chickpeas back to the bowl, then add the lime zest, chili powder, and a pinch of salt. Toss together to coat then place back in the air fryer basket and roast for another 4-5 minutes to crisp up. Allow the chickpeas to cool completely to fully crisp up before using.
- Oven: Preheat the oven to 425F. Place the coated chickpeas on a baking tray then spread out in an even layer. Bake in the oven for 20 minutes. Allow the chickpeas to cool for 10 minutes then add the chili powder, lime zest and a pinch of salt to the tray then toss to coat. Roast for another 10-15 minutes then allow to completely cool.
- Stove Top: Heat an extra tablespoon of oil in a large frying pan. Once hot, add the chickpeas and spread out in a single layer. Allow the chickpeas to cook undisturbed for 2 to 3 minutes or until you notice some browning. Give everything a toss then cook for another 3 minutes. At this time, add the zest, chili powder and a generous pinch of salt and toss to coat. Continue to cook, stirring occasionally for another 2 to 4 minutes then remove from heat.
- Place a large heavy bottom skillet over medium heat and add oil. When hot, add the corn and spread it out to coat the bottom of the pan then cook undisturbed for 3-4 minutes or until the corn has begun to char. Sprinkle with a generous pinch of salt then give the corn a toss. Spread it out on the pan and cook again undisturbed for 2 minutes.
- Push the corn to the side of the pan and add the peach halves cut side down. Allow the peaches to cook undisturbed for 3-4 minutes or until slightly charred on the bottom. As the peaches cook, stir the corn occasionally.
- Transfer the peaches to a cutting board and the corn to a mixing bowl and allow to slightly cool. Dice up the peaches and add to the corn along with the cilantro and lime zest.
- To a small bowl add the garlic clove, lime juice, maple syrup, and chili powder. Stir well to combine then pour over the corn mixture. Sprinkle with a pinch of salt and stir to combine and adjust seasonings as desired.
- To serve as a bowl, serve rice or quinoa then top with a portion of the corn salsa, crispy chickpeas and the pickled shallots and peppers. You can also use these components to serve in tortillas or toss everything together and use as a dip with chips.
Notes
Ways to save time in the kitchen. Use frozen corn so you don’t have to shuck your own corn. For an even shorter cut, use frozen fire roasted corn and skip charring the peaches if desired.
Adjust the flavors to your preference. If your peaches are really ripe and sweet you may not need much maple syrup so mix taste and adjust as needed. Make sure to also season with salt to your preference. If you feel everything taste a little bland, you may need more salt to bring forth those flavors.
Make sure your dry your chickpeas really well before roasting. This will help ensure more crunch with your chickpeas.
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