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