Mexican Street Corn Salad (Esquites Recipe)
This Mexican Street Corn Salad, also known as Esquites, is a vibrant and delightful dish that embodies the essence of summer. Featuring grilled sweet corn, roasted red peppers, and a creamy chili lime sauce, this salad bursts with flavor in every bite. It’s the perfect accompaniment for backyard BBQs, taco nights, or any gathering that calls for a fresh and colorful side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 8 servings 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 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 your grill to medium-high heat (375–400°F).
- In a small bowl, whisk together mayo, plain yogurt, lime juice, smoked paprika, chili powder, chipotle chili powder, salt, and pepper to create the chili lime sauce.
- Grill shucked corn on the grill for 3–4 minutes per side until slightly charred. Let cool before cutting off kernels.
- In a large mixing bowl, combine grilled corn kernels with diced roasted red pepper, cilantro, green onion, cojita cheese, black beans, and the chili lime cream sauce. Toss gently until evenly coated.
- Serve immediately to enjoy the freshest flavors.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg