Mexican Street Corn Salad (Esquites Recipe)
This Mexican Street Corn Salad (Esquites Recipe) is a colorful and delicious side dish that brings the vibrant flavors of summer right to your table. Made with grilled sweet corn, roasted red peppers, and a creamy chili lime sauce, this salad is perfect for taco nights, summer BBQs, or as a light lunch on its own. In just 20 minutes, you can whip up this crowd-pleaser that’s bursting with flavor and nutrition. Whether you’re hosting a gathering or enjoying a quiet dinner at home, this salad will impress with its delightful taste and bright presentation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 8
- 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 grill to medium-high heat (375-400°F).
- Whisk together mayo, yogurt, lime juice, and spices in a bowl; set aside.
- Grill shucked corn for about 3-4 minutes per side until charred; let cool and slice off kernels.
- In a large bowl, mix grilled corn with the roasted red pepper, cilantro, green onion, cojita cheese, black beans, and chili lime sauce.
- Toss gently to combine and serve fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg