Mexican Street Corn Salad (Esquites Recipe)
Mexican Street Corn Salad, also known as Esquites, is a vibrant and flavorful side dish that captures the essence of summer gatherings. This easy-to-make salad features sweet grilled corn, roasted red peppers, and a zesty chili lime cream sauce that adds a delightful kick. Perfect for taco nights or barbecues, each bite is a burst of deliciousness, making it a crowd-pleaser for any occasion. With its fresh ingredients and colorful presentation, this salad not only complements main dishes but can also stand alone as a refreshing snack on warm days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 7 ears of sweet corn
- 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
- 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 your grill to medium-high heat (375-400°F).
- In a small bowl, whisk together mayo, yogurt, lime juice, smoked paprika, chili powder, chipotle chili powder, salt, and pepper for the dressing.
- Grill shucked corn for about 3–4 minutes per side until charred. Let cool slightly before slicing off the kernels.
- In a large bowl, combine grilled corn with roasted red pepper, cilantro, green onion, cojita cheese, black beans, and the dressing. Toss gently to combine.
- Serve immediately or chill for enhanced flavor.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 5g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg