Mexican Street Corn Salad (Esquites Recipe)

This Mexican Street Corn Salad (Esquites Recipe) is a delightful dish that brings a burst of flavor to any table. Perfect as a side for taco night or summer BBQs, this salad features grilled sweet corn, roasted red pepper, and creamy cojita cheese, all tossed in a zesty chili lime cream sauce. Each bite offers a wonderful mix of textures and tastes that will leave your guests asking for more!

Why You’ll Love This Recipe

  • Quick and Easy: With just 10 minutes of prep time and another 10 minutes of cooking, this salad comes together in under 20 minutes!
  • Flavor Explosion: The combination of sweet corn, tangy lime, and spicy chili creates an unforgettable taste experience.
  • Versatile Side Dish: It pairs perfectly with tacos, grilled meats, or can be enjoyed on its own as a light meal.
  • Healthy Ingredients: Packed with fresh vegetables and low-sodium beans, this salad is both nutritious and satisfying.
  • Customizable: Feel free to add your favorite ingredients like avocado or jalapeños to make it your own!
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Tools and Preparation

To prepare this delicious Mexican Street Corn Salad, you’ll need a few essential tools. Having the right equipment ensures a smooth cooking experience.

Essential Tools and Equipment

  • Grill
  • Mixing bowl
  • Whisk
  • Knife
  • Cutting board

Importance of Each Tool

  • Grill: Gives the corn its signature smoky flavor that enhances the overall taste of the salad.
  • Mixing bowl: A large mixing bowl allows you to combine all ingredients easily without spills.
  • Whisk: Ensures the dressing components blend smoothly for even flavor distribution.

Ingredients

For the Salad

  • 7 ears of sweet corn, shucked
  • 1 roasted red pepper, diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup diced green onion
  • 2/3 cup crumbled cojita cheese
  • 1 cup low sodium black beans, drained and rinsed

For the Chili Lime Cream Sauce

  • 2 tablespoons mayo (I use Dukes)
  • 3 tablespoons plain yogurt
  • 4 teaspoons lime juice
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon chipotle chili powder
  • Salt & pepper

How to Make Mexican Street Corn Salad (Esquites Recipe)

Step 1: Preheat the Grill

Preheat your grill to medium-high heat, aiming for about 375-400°F. This temperature will ensure perfectly charred corn.

Step 2: Prepare the Chili Lime Cream Sauce

In a small bowl:
1. Add mayo, plain yogurt, lime juice, smoked paprika, chili powder, chipotle chili powder, salt, and pepper.
2. Whisk until combined and smooth. Set aside for later use.

Step 3: Grill the Corn

  1. Place the shucked corn directly on the grill.
  2. Grill each side for about 3-4 minutes until it’s slightly charred on all sides.
  3. Once done, remove from grill and allow it to cool down before slicing.

Step 4: Combine Ingredients

In a large bowl:
1. Slice the grilled corn off the cob.
2. Add roasted red pepper, fresh cilantro, green onion, cotija cheese, black beans, and the prepared chili lime cream sauce.

Step 5: Toss and Serve

Gently toss all ingredients using a spoon to coat everything evenly with the sauce. Serve immediately or chill until ready to enjoy!

How to Serve Mexican Street Corn Salad (Esquites Recipe)

Serving Mexican Street Corn Salad is an excellent way to elevate your meal. This vibrant dish can be enjoyed in various ways, making it a versatile addition to any table.

As a Side Dish

  • Pair it with grilled meats: The smoky flavors of grilled chicken or steak complement the sweet corn and spicy cream sauce.
  • Serve with tacos: This salad enhances the flavors of your favorite tacos, providing texture and freshness.

In a Wrap

  • Use it as a filling: Take a tortilla, fill it with the salad, and add avocado for a refreshing wrap that’s great for lunch or a light dinner.

As a Dip

  • Make it a dip: Serve the salad with tortilla chips for a fun appetizer at parties. The creamy dressing makes it perfect for scooping!

On Top of Nachos

  • Add it to nachos: Layer this salad over cheesy nachos for an exciting twist on a classic snack that everyone loves.

How to Perfect Mexican Street Corn Salad (Esquites Recipe)

Perfecting your Mexican Street Corn Salad involves attention to flavor and texture. Here are some tips to enhance your dish:

  • Choose fresh corn: Fresh sweet corn provides the best flavor and sweetness. Look for plump kernels when selecting your corn.
  • Grill for char: Grilling the corn adds depth. Aim for slight charring on all sides to bring out its natural sweetness.
  • Balance flavors: Adjust lime juice and spices based on your taste preference. Don’t hesitate to experiment with heat levels!
  • Use high-quality cheese: Authentic cotija cheese offers the best flavor. If unavailable, try feta as an alternative but expect a different taste profile.

Best Side Dishes for Mexican Street Corn Salad (Esquites Recipe)

Pairing side dishes with Mexican Street Corn Salad can create a well-rounded meal. Here are some delightful options:

  1. Grilled Chicken Tacos: Marinated chicken served in soft tortillas pairs perfectly with the salad’s fresh flavors.
  2. Black Bean Quesadillas: Cheesy quesadillas filled with seasoned black beans provide richness that complements the salad.
  3. Avocado Lime Rice: A zesty rice option that brings additional brightness to your meal while balancing textures.
  4. Pico de Gallo: Fresh tomato salsa adds a burst of flavor and freshness, enhancing the overall dining experience.
  5. Chili Lime Shrimp: Juicy shrimp tossed in chili lime seasoning offer a delightful protein addition alongside your salad.
  6. Mexican Rice: Fluffy rice cooked with tomatoes and spices provides substance and pairs well with the acidity of the corn salad.
  7. Grilled Veggies: Assorted seasonal vegetables grilled until tender make for healthy, colorful sides that complement your main dish.
  8. Homemade Guacamole: Creamy guacamole is always a hit and its rich texture balances nicely against the crunchy corn salad.

Common Mistakes to Avoid

Making Mexican Street Corn Salad (Esquites Recipe) can be simple, but there are common pitfalls to watch out for.

  • Skipping the grilling: Grilling the corn adds a smoky flavor that is essential to this dish. Avoid using raw or boiled corn for the best taste.
  • Neglecting freshness: Using stale ingredients, especially corn, can ruin the salad. Always use fresh sweet corn and herbs for vibrant flavors.
  • Overdoing the spices: It’s easy to go overboard with spices. Start with small amounts and adjust to your taste to maintain balance in flavor.
  • Not letting it chill: Serving immediately after preparation can result in a less harmonious blend of flavors. Allow the salad to chill for at least 30 minutes before serving.
  • Ignoring presentation: A beautiful presentation makes food more appetizing. Use colorful bowls and toppings like extra cilantro or cheese to elevate your dish visually.
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Storage & Reheating Instructions

Refrigerator Storage

  • Store in an airtight container.
  • The salad lasts up to 3 days when refrigerated.

Freezing Mexican Street Corn Salad (Esquites Recipe)

  • This salad is not ideal for freezing due to its creamy components.
  • If necessary, freeze without dressing for up to 2 months.

Reheating Mexican Street Corn Salad (Esquites Recipe)

  • Oven: Preheat and warm at 350°F until heated through, about 10-15 minutes.
  • Microwave: Heat in short bursts of 30 seconds until warm, stirring in between.
  • Stovetop: Warm gently over low heat in a pan, stirring frequently.

Frequently Asked Questions

Here are some common questions about making Mexican Street Corn Salad (Esquites Recipe).

What is Mexican Street Corn Salad?

Mexican Street Corn Salad, also known as Esquites, is a flavorful dish made with grilled corn, spices, and creamy dressing. It’s popular at street vendors in Mexico.

How can I customize this Esquites recipe?

You can add jalapeños for heat or substitute cojita cheese with feta if needed. Fresh avocado also makes a delightful addition!

Can I make this salad ahead of time?

Yes! This Mexican Street Corn Salad tastes even better after sitting in the fridge for a few hours or overnight as the flavors meld.

Is this recipe suitable for vegans?

To make it vegan-friendly, substitute mayo and yogurt with plant-based alternatives and skip the cheese or use a vegan cheese option.

What should I serve with Mexican Street Corn Salad?

This salad pairs perfectly with tacos, grilled meats, or as part of a summer BBQ spread. It’s versatile enough for any occasion!

Final Thoughts

Mexican Street Corn Salad (Esquites Recipe) is a vibrant dish that brings joy to any meal. Its mix of textures and flavors makes it an appealing side dish or main event. Feel free to customize it according to your tastes; adding different veggies or proteins can enhance its appeal even further!

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Mexican Street Corn Salad (Esquites Recipe)

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Mexican Street Corn Salad, or Esquites, is a vibrant and flavorful dish that showcases the sweet crunch of grilled corn combined with a creamy chili lime dressing. This salad is perfect for summer BBQs, taco nights, or as a refreshing standalone dish. Each bite is a delightful mix of textures from the charred corn, roasted red peppers, and creamy cojita cheese. Customizable to suit your taste, you can easily add ingredients like avocado or jalapeños for an extra kick. Quick to prepare and packed with nutrition, this salad will impress your guests and elevate any meal.

  • Author: Aurora
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 6
  • Category: Side Dish
  • Method: Grilling
  • Cuisine: Mexican

Ingredients

Scale
  • 7 ears of sweet corn
  • 1 roasted red pepper
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup diced green onion
  • 2/3 cup crumbled cojita cheese
  • 1 cup low sodium black beans
  • 2 tablespoons mayo
  • 3 tablespoons plain yogurt
  • 4 teaspoons lime juice
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon chipotle chili powder
  • Salt & pepper

Instructions

  1. Preheat the grill to medium-high heat (375-400°F).
  2. Whisk together mayonnaise, yogurt, lime juice, smoked paprika, chili powder, chipotle chili powder, salt, and pepper to make the chili lime cream sauce.
  3. Grill the shucked corn for about 3-4 minutes on each side until slightly charred. Allow to cool before slicing kernels off the cob.
  4. In a large bowl, combine grilled corn kernels with diced roasted red pepper, cilantro, green onion, cojita cheese, black beans, and the chili lime cream sauce.
  5. Toss gently to coat all ingredients evenly and serve immediately or chill before serving.

Nutrition

  • Serving Size: 1 cup (210g)
  • Calories: 250
  • Sugar: 6g
  • Sodium: 320mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 7g
  • Protein: 8g
  • Cholesterol: 15mg

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