Mexican Street Corn Salad (Esquites Recipe)
Mexican Street Corn Salad, or Esquites, is a vibrant dish that captures the essence of summer with its colorful ingredients and zesty flavors. This refreshing salad features charred sweet corn, roasted red peppers, creamy chili lime sauce, and a sprinkle of cotija cheese, making it a perfect companion for taco nights, summer BBQs, or casual gatherings. Whether served as a side or enjoyed as a light main course, this salad is incredibly versatile and packed with mouthwatering flavors that will undoubtedly impress your guests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 people 1x
- 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 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 and pepper to taste
Instructions
- Preheat the grill to medium-high heat (375–400°F).
- In a small bowl, whisk together the mayo, yogurt, lime juice, smoked paprika, chili powder, chipotle powder, salt, and pepper until smooth.
- Grill the shucked corn for about 3–4 minutes on each side until slightly charred. Let cool before slicing off kernels into a large bowl.
- Add the diced roasted pepper, cilantro, green onion, cotija cheese, black beans, and prepared cream sauce to the bowl with grilled corn.
- Gently toss all ingredients together until coated. Serve immediately or chill before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 260
- Sugar: 6g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg