Mexican Street Corn Salad (Esquites Recipe)
Mexican Street Corn Salad, or Esquites, is a vibrant and refreshing dish that captures the essence of summer in every bite. Combining grilled corn with creamy cojita cheese and a zesty chili lime dressing, this salad is the perfect companion for tacos, BBQs, and festive gatherings. Quick to prepare and packed with flavor, it’s sure to impress your family and friends. Enjoy it as a delicious side dish or savor it on its own for a light vegetarian meal. With its colorful ingredients and bold flavors, this Mexican Street Corn Salad brings a fiesta to your table!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 7 ears sweet corn
- 1 roasted red pepper
- 1/4 cup fresh cilantro
- 1/4 cup 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 grill to medium-high heat (375-400°F).
- In a small bowl, whisk together mayo, yogurt, lime juice, smoked paprika, chili powder, chipotle powder, salt, and pepper; set aside.
- Grill shucked corn for 3–4 minutes on each side until slightly charred. Cool slightly and slice off kernels into a mixing bowl.
- Add roasted red pepper, cilantro, green onion, cojita cheese, black beans, and prepared sauce to the corn; gently toss to combine.
- Serve immediately or chill in the fridge before enjoying.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 10mg