Mexican Street Corn Salad (Esquites Recipe)

This Mexican Street Corn Salad (Esquites Recipe) is an irresistible side dish that shines at any gathering. Bursting with vibrant flavors from grilled sweet corn, roasted red pepper, and a zesty chili lime cream sauce, this salad is perfect for taco nights, summer BBQs, or festive occasions. Its combination of textures and tastes will surely impress your guests and become a go-to recipe in your collection!

Why You’ll Love This Recipe

• Quick to Prepare: With just 20 minutes from start to finish, you can whip up this delicious side dish in no time.
• Packed with Flavor: The mix of grilled corn, creamy cojita cheese, and spices creates a mouthwatering experience.
• Versatile Serving Options: Great as a side dish for tacos or BBQs, or even as a light main course on its own.
• Fresh Ingredients: Made with wholesome ingredients like fresh cilantro and black beans for a nutritious boost.
• Crowd-Pleaser: This salad is sure to be a hit at any gathering, making it perfect for entertaining friends and family.

Tools and Preparation

To make this Mexican Street Corn Salad (Esquites Recipe), you’ll need some essential tools to achieve the best results. Here’s what you’ll need:

Essential Tools and Equipment

• Grill
• Mixing bowl
• Small bowl
• Whisk
• Knife

Importance of Each Tool

• Grill: Provides the smoky flavor that makes the corn taste amazing when charred.
• Mixing Bowl: A large bowl allows you to easily combine all ingredients without making a mess.
• Whisk: Perfect for blending the chili lime cream sauce until smooth and creamy.

Ingredients

For the Salad

• 7 ears of sweet corn, shucked
• 1 roasted red pepper, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced green onion
• 2/3 cup crumbled cojita cheese
• 1 cup low sodium black beans, drained and rinsed

For the Chili Lime Cream Sauce

• 2 tablespoons mayo (I use Dukes)
• 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

How to Make Mexican Street Corn Salad (Esquites Recipe)

Step 1: Preheat the Grill

Preheat your grill to medium-high heat, around 375-400°F.

Step 2: Prepare the Chili Lime Cream Sauce

In a small bowl:
1. Add mayo, plain yogurt, lime juice, smoked paprika, chili powder, chipotle chili powder, salt, and pepper.
2. Whisk until everything is combined and smooth. Set aside.

Step 3: Grill the Corn

Place the shucked corn directly on the grill:
1. Grill each side for about 3-4 minutes until slightly charred all over.
2. Remove from the grill once done. Allow it to cool before slicing off the kernels into a large bowl.

Step 4: Combine Ingredients

To the bowl with grilled corn:
1. Add diced roasted red pepper, fresh cilantro, green onion, crumbled cojita cheese, black beans, and your prepared chili lime cream sauce.

Step 5: Toss and Serve

Using a spoon:
1. Gently toss all ingredients together until well-coated with the sauce.
2. Serve immediately for best flavor!

How to Serve Mexican Street Corn Salad (Esquites Recipe)

Mexican Street Corn Salad, or Esquites, is a vibrant and flavorful dish that can elevate any meal. Here are some creative serving suggestions to make the most out of this delicious salad.

As a Standalone Dish

• A light lunch option: Enjoy it chilled on its own for a refreshing meal.
• Perfect picnic food: Pack it in a container for an easy-to-carry dish to share outdoors.

With Grilled Meats

• Complement grilled chicken: The smoky flavors of grilled chicken pair well with the sweet and spicy notes of the salad.
• Serve alongside steak: A hearty steak dinner becomes even better with this zesty salad on the side.

Tacos and Burritos

• Taco night essential: Serve it as a topping for tacos to enhance the flavors.
• Add to burritos: Mix it into burritos for an extra crunch and flavor boost.

On a Bed of Greens

• Fresh salad base: Serve the corn salad over mixed greens for added nutrition.
• Create a colorful bowl: Layer it with other veggies and grains for a satisfying grain bowl.

How to Perfect Mexican Street Corn Salad (Esquites Recipe)

To ensure your Mexican Street Corn Salad turns out delicious every time, consider these helpful tips.

• Use fresh corn: The best flavor comes from fresh sweet corn. Use it when it’s in season for optimal sweetness.
• Grill for smokiness: Grilling the corn adds a smoky depth that enhances the overall taste. Ensure you char it slightly for added flavor.
• Customize ingredients: Feel free to add other vegetables like diced tomatoes or avocado to suit your taste.
• Chill before serving: Letting the salad sit in the fridge for at least 30 minutes allows the flavors to meld together beautifully.
• Adjust spice levels: Modify the amount of chili powder based on your heat preference. Start small and add more as needed.
• Experiment with cheese: While cotija is traditional, you can substitute with feta or queso fresco if desired.

Best Side Dishes for Mexican Street Corn Salad (Esquites Recipe)

Pairing sides with your Mexican Street Corn Salad can elevate your meal experience. Here are some delightful options to consider:

1. Grilled Chicken Tacos: Juicy chicken wrapped in soft tortillas complement the salad’s flavors perfectly.
2. Fish Tacos: Light and flaky fish tacos provide a fresh pairing that balances the richness of the salad.
3. Black Bean Soup: A warm bowl of black bean soup adds heartiness while maintaining a Mexican theme.
4. Tortilla Chips with Salsa: Crunchy chips served with fresh salsa create a fun appetizer before enjoying the main meal.
5. Guacamole: Creamy guacamole offers another layer of flavor and pairs beautifully with corn dishes.
6. Mexican Rice: Fluffy rice seasoned with spices makes for an excellent base alongside your vibrant salad.
7. Stuffed Poblano Peppers: These peppers filled with cheese and spices provide additional texture and taste that complements the esquites well.
8. Quesadillas: Cheesy quesadillas are always a crowd-pleaser and create a satisfying combination when served with corn salad.

Common Mistakes to Avoid

When making Mexican Street Corn Salad (Esquites Recipe), it’s easy to stumble upon some common pitfalls. Here are a few mistakes to avoid.

• Skipping the grill – Grilling the corn adds a smoky flavor that is essential. Don’t miss this step for the best taste.
• Using low-quality ingredients – Fresh and high-quality ingredients make a big difference in flavor. Invest in the best corn and cheese you can find.
• Not seasoning enough – Proper seasoning enhances the dish. Taste as you go and adjust salt, pepper, and spices to your liking.
• Overmixing the salad – Gently toss the ingredients to keep textures varied. Overmixing can make it mushy and less appealing.
• Ignoring resting time – Letting the salad sit for a bit allows flavors to meld. Allow at least 15 minutes before serving for maximum taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Lasts up to 3 days in the fridge.
• Keep dressing separate if possible to maintain freshness.

Freezing Mexican Street Corn Salad (Esquites Recipe)

• Not recommended for freezing due to texture changes.
• If necessary, freeze only the grilled corn.
• Use within 1 month if frozen.

Reheating Mexican Street Corn Salad (Esquites Recipe)

• Oven – Preheat oven to 350°F, spread salad on a baking sheet, and heat for about 10 minutes.
• Microwave – Heat in a microwave-safe bowl for 1-2 minutes, stirring halfway through.
• Stovetop – Warm gently in a pan over low heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions about making Mexican Street Corn Salad (Esquites Recipe).

What is Mexican Street Corn Salad?

Mexican Street Corn Salad (Esquites Recipe) is a fresh take on traditional street corn. It features grilled corn mixed with spices, cheese, and creamy sauce.

Can I make this recipe vegetarian?

Yes! This recipe is already vegetarian-friendly as it uses plant-based ingredients like corn, beans, and veggies.

How can I spice up my Mexican Street Corn Salad?

Add more chili powder or fresh jalapeños for extra heat. You can also experiment with different herbs or spices based on your taste preference.

What can I serve with Mexican Street Corn Salad?

This salad pairs beautifully with tacos, grilled meats, or as part of a summer BBQ spread. It’s versatile and complements many dishes.

Final Thoughts

Mexican Street Corn Salad (Esquites Recipe) is not only delicious but also incredibly versatile. Whether served at a summer barbecue or alongside tacos, this salad will surely impress your guests. Feel free to customize it by adding different vegetables or spices based on your preferences!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mexican Street Corn Salad (Esquites Recipe)

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• Author: Saphira
• Total Time: 20 minutes
• Yield: Serves 6

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Description

Mexican Street Corn Salad (Esquites Recipe) is a vibrant and flavorful dish that perfectly captures the essence of summer gatherings. This delightful salad features grilled sweet corn, roasted red peppers, and a zesty chili lime cream sauce, all tossed together for a refreshing side that’s sure to impress. Ideal for taco nights, barbecues, or potlucks, this esquites recipe brings a burst of color and taste to any table. With its blend of textures and wholesome ingredients like cilantro and black beans, it’s both satisfying and nutritious. Quick to prepare in just 20 minutes, this crowd-pleaser will become a staple in your recipe rotation.

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Ingredients

Scale 1x2x3x

• 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 cotija 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

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Instructions

1. Preheat the grill to medium-high heat (375-400°F).
2. In a small bowl, whisk together mayo, yogurt, lime juice, smoked paprika, chili powder, salt, and pepper until smooth.
3. Grill shucked corn for about 3-4 minutes per side until charred; let cool before cutting off kernels.
4. In a mixing bowl, combine grilled corn with diced red pepper, cilantro, green onion, cotija cheese, black beans, and chili lime cream sauce.
5. Gently toss all ingredients together until well coated and serve immediately for the best flavor.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 220
• Sugar: 4g
• Sodium: 330mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 10mg