Description
Mexican Street Corn Salad, or Esquites, is a vibrant, flavorful side dish that brings summer to your table any time of year. This easy-to-make salad combines grilled sweet corn, roasted red pepper, and a creamy chili lime sauce, creating a mouthwatering mix of flavors and textures. Perfect for taco nights, BBQs, or casual get-togethers, this colorful salad is sure to impress your guests with its zesty punch and fresh ingredients. Plus, it’s vegetarian-friendly and can be whipped up in just 20 minutes!
Ingredients
Scale
- 7 ears of sweet corn
- 1 roasted red pepper
- 1/4 cup fresh cilantro
- 1/4 cup diced green onion
- 2/3 cup 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).
- In a small bowl, whisk together mayo, yogurt, lime juice, smoked paprika, chili powder, salt, and pepper.
- Grill corn for 3-4 minutes on each side until charred. Allow cooling before cutting kernels off.
- In a large bowl, combine grilled corn with roasted red pepper, cilantro, green onion, cojita cheese, black beans, and the chili lime cream sauce.
- Toss gently until well mixed. Serve immediately or chill before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 240
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Use freshly shucked corn for the best flavor. Adjust spices in the cream sauce according to your heat preference. Letting the salad sit for about 30 minutes in the fridge enhances flavor.