Mexican Street Corn Salad (Esquites Recipe)
Mexican Street Corn Salad, or Esquites, is a vibrant side dish that brings the essence of summer to any table. With sweet grilled corn, roasted red peppers, and tangy cojita cheese drizzled with a zesty chili lime cream sauce, this salad is brimming with flavor. It’s perfect for taco nights and summer BBQs or as a refreshing addition to picnics. Quick to prepare in just 20 minutes, it combines healthy ingredients like fresh vegetables and black beans, making it both nutritious and delicious. Whether enjoyed as a side or on its own, this easy-to-make recipe will leave your guests asking for seconds.
- 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 of sweet corn
- 1 roasted red pepper
- 2/3 cup crumbled cojita cheese
- 1 cup low-sodium black beans
- 2 tablespoons mayo
- 3 tablespoons plain yogurt
- 4 teaspoons lime juice
- Fresh cilantro
- Green onion
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 to make the chili lime cream sauce.
- Grill shucked corn for 3-4 minutes per side until charred. Let cool before cutting off the kernels.
- In a large bowl, combine grilled corn with diced roasted red pepper, cilantro, green onion, black beans, cojita cheese, and the cream sauce.
- Toss gently and serve immediately or chill before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 2g
- Sodium: 330mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg