Mexican Street Corn Salad (Esquites Recipe)
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.
- 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
- Preheat the grill to medium-high heat (375-400°F).
- Whisk together mayonnaise, yogurt, lime juice, smoked paprika, chili powder, chipotle chili powder, salt, and pepper to make the chili lime cream sauce.
- Grill the shucked corn for about 3-4 minutes on each side until slightly charred. Allow to cool before slicing kernels off the cob.
- 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.
- 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