Description
Enjoy the vibrant flavors of this Mexican Street Corn Salad (Esquites Recipe), a delightful dish that captures the essence of summer gatherings and taco nights. This colorful salad features grilled sweet corn, roasted red pepper, fresh cilantro, and creamy chili lime sauce, making it a perfect side or light meal. With its combination of textures and tastes, it’s sure to be a hit at any event. Quick and easy to prepare, this salad is not only delicious but also packed with nutrients from fresh veggies and black beans. Serve it alongside your favorite grilled meats or enjoy it as a refreshing lunch option.
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, yogurt, lime juice, smoked paprika, chili powder, chipotle chili powder, salt, and pepper until smooth.
- Grill corn for 3-4 minutes per side until slightly charred. Let cool before slicing off kernels into a large bowl.
- Add roasted red pepper, cilantro, green onion, crumbled cojita cheese, and black beans to the bowl with corn.
- Pour in the chili lime cream sauce and gently toss until well combined.
- Serve immediately or chill briefly for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg