Description
Enjoy our Mexican Street Corn Salad (Esquites Recipe), bursting with flavor and freshness! Perfect for BBQs—try it today!
Ingredients
Scale
- 7 ears of sweet corn
- 1 roasted red pepper
- 2/3 cup cojita cheese
- 1 cup low sodium black beans
- 3 tablespoons plain yogurt
- 2 tablespoons mayonnaise
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced green onion
- 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 bowl, whisk together mayonnaise, yogurt, lime juice, smoked paprika, chili powder, chipotle powder, salt, and pepper to create the dressing.
- Grill the corn for about 3-4 minutes per side until charred. Let cool before cutting kernels into a bowl.
- Add diced roasted red pepper, cilantro, green onions, black beans, cojita cheese, and dressing to the bowl with corn. Toss gently to combine.
- Serve immediately or chill in the fridge for improved 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: 5g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Use fresh corn for optimal sweetness. Feel free to add diced avocado or jalapeños for extra flavor. Chill before serving to enhance flavors.