Description
Mexican Street Corn Salad (Esquites Recipe) is a vibrant and flavorful dish that perfectly captures the essence of summer. This easy-to-make salad combines grilled sweet corn, roasted red pepper, fresh cilantro, and creamy Cotija cheese, all tossed in a zesty chili lime cream sauce.
Ingredients
Scale
- 7 ears of sweet corn
- 1 roasted red pepper
- 1/4 cup fresh cilantro
- 1/4 cup green onion
- 2/3 cup 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 your grill to medium-high heat (375-400°F).
- In a small bowl, whisk together mayo, plain yogurt, lime juice, smoked paprika, chili powder, salt, and pepper for the chili lime cream sauce.
- Grill shucked corn for 3-4 minutes on each side until slightly charred. Allow to cool before slicing off the cob.
- In a large mixing bowl, combine grilled corn with diced roasted red pepper, chopped cilantro, green onion, crumbled Cotija cheese, and rinsed black beans.
- Pour in the prepared chili lime cream sauce and gently toss everything together until well coated.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 5g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: For added flavor depth, use fresh sweet corn if available. Adjust spice levels by modifying the amount of chili powder based on taste preference. Chill the salad in the fridge for at least 30 minutes before serving to enhance flavors.