Description
Mexican Street Corn Salad, also known as Esquites, is a vibrant and flavorful side dish that will elevate any meal. This delightful salad features grilled sweet corn, roasted red pepper, and a creamy chili lime sauce, creating a perfect balance of smoky, spicy, and tangy flavors. Ideal for taco nights, summer BBQs, or as a refreshing snack on its own, this salad is quick to prepare and highlights fresh ingredients like cilantro and cojita cheese.
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
- Chili lime cream sauce (made with mayo, yogurt, lime juice, smoked paprika, and chili powders)
Instructions
- Preheat the grill to medium-high heat (375-400°F) for even charring.
- In a small bowl, whisk together the mayo, 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 3-4 minutes per side until charred. Let cool before cutting off kernels into a large bowl.
- In the bowl with corn, add diced red pepper, cilantro, green onion, cojita cheese, black beans, and the chili lime cream sauce. Gently toss to combine.
- Serve immediately or chill in the fridge until ready to enjoy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Use fresh corn for the best flavor; frozen alternatives may lack sweetness. Customize spice levels by adjusting the amount of chili powder used. Mix all ingredients just before serving to maintain the crispness of vegetables.