Mexican Street Corn Salad (Esquites Recipe)
Mexican Street Corn Salad, also known as Esquites, is a vibrant and refreshing dish that captures the essence of summer. With a delightful combination of grilled sweet corn, roasted red peppers, black beans, and a creamy chili lime sauce, this salad is not only bursting with flavor but also offers a satisfying crunch. Perfect as a side for taco nights, barbecues, or simply enjoyed on its own, this recipe is sure to impress your guests or elevate your weekday meals. Quick to prepare in just 20 minutes, it’s a healthy option that can be easily customized to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 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 (or feta)
- 1 cup low sodium black beans, drained and rinsed
- 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 mayonnaise, plain yogurt, lime juice, smoked paprika, chili powder, salt, and pepper until smooth.
- Grill the shucked corn for 3–4 minutes on each side until slightly charred. Let cool and cut kernels into a large bowl.
- Mix in diced roasted red pepper, chopped cilantro and green onion, crumbled cheese, black beans, and the prepared dressing.
- Toss gently and serve immediately or refrigerate until ready.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg