Mexican Street Corn Salad (Esquites Recipe)
This Mexican Street Corn Salad, also known as Esquites, is a deliciously vibrant dish that brings the essence of summer to your table. Featuring grilled sweet corn mixed with roasted red peppers, creamy cojita cheese, and a zesty chili lime cream sauce, this salad bursts with flavor in every bite. Perfect as a side for taco nights or summer BBQs, it’s easy to prepare and sure to impress your guests. Whether you serve it chilled or at room temperature, this refreshing salad is a crowd-pleaser that elevates any meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 6 people 1x
- 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
- Chili lime cream sauce (mayo, yogurt, lime juice, smoked paprika, chili powder)
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 for the chili lime cream sauce.
- Grill the shucked corn for about 3–4 minutes per side until charred. Let cool and slice off kernels.
- In a large bowl, combine grilled corn with diced red pepper, cilantro, green onion, cojita cheese, black beans, and the prepared sauce. Toss gently.
- Serve immediately or refrigerate for up to one day.
Nutrition
- Serving Size: 1 cup (170g)
- Calories: 230
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg