Description
Mexican Street Corn Salad, or Esquites, is a vibrant and flavorful dish that elevates any meal with its combination of grilled sweet corn, roasted red pepper, and a zesty chili lime dressing. Perfect for summer BBQs or taco nights, this salad is quick to prepare and packed with fresh ingredients that will please both kids and adults.
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
- 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).
- Prepare the Chili Lime Cream Sauce by whisking together mayo, yogurt, lime juice, smoked paprika, chili powder, chipotle chili powder, salt, and pepper in a bowl; set aside.
- Grill corn for 3-4 minutes on each side until charred. Remove and let cool before cutting kernels into a large bowl.
- Add roasted red pepper, cilantro, green onion, cojita cheese, black beans, and the cream sauce to the bowl with corn. Toss gently to combine.
- Serve immediately or chill before serving for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Use fresh corn for the best flavor. Adjust seasoning in the sauce based on your heat preference. Allowing the salad to chill for 30 minutes enhances its taste. Add toppings like avocado or jalapeños for extra flavor.