Description
Mexican Street Corn Salad (Esquites Recipe) is a vibrant and delicious dish that brings the flavors of summer to your table. Combining sweet, grilled corn with creamy cotija cheese and a zesty chili lime sauce, this salad is perfect for taco nights, barbecues, or casual gatherings. Its delightful crunch and fresh ingredients make it not just a side dish, but a crowd-pleaser that everyone will love. Easy to prepare in just 20 minutes, this nutritious salad features roasted red peppers and black beans, making it a versatile addition to any meal. Whether enjoyed alongside grilled meats or as a standalone dish, this Esquites recipe is sure to impress.
Ingredients
- 7 ears of sweet corn
- 1 roasted red pepper
- 1/4 cup chopped cilantro
- 1/4 cup diced green onion
- 2/3 cup crumbled cotija 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).
- In a bowl, whisk together mayo, yogurt, lime juice, smoked paprika, chili powder, chipotle powder, salt, and pepper; set aside.
- Grill shucked corn for 3–4 minutes on each side until charred. Cool slightly and cut kernels off into a large bowl.
- Add diced red pepper, cilantro, green onion, cotija cheese, black beans, and sauce to the corn; toss gently to combine.
- Serve immediately or chill for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 4g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Use fresh ingredients for the best taste. Adjust spice levels by modifying the amount of chili powders based on your preference. Chill for at least 30 minutes before serving for flavor enhancement.