Description
This Mexican Street Corn Salad, or Esquites, brings together the sweetness of grilled corn with a creamy dressing and zesty toppings. It’s an easy, flavorful dish perfect for barbecues and quick meals, making it a must-try for corn lovers!
Ingredients
Scale
- 4 ears corn (about 3 heaping cups off the cob/475 grams)
- 1/2 tablespoon olive oil
- 1/2 cup full-fat plain greek yogurt
- 3 tablespoons mayo
- 2 tablespoons lime juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 cup cotija cheese, plus more for topping (2 ounces)
- 1 jalapeño, diced (about 1/3 cup – 40 grams)
- 1/2 cup finely diced red onion (60 grams)
- 1/2 packed cup cilantro, roughly chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the grill to medium-high heat.
- Prepare the corn by removing the husk and silk, then rub each ear with olive oil.
- Grill the corn directly on the grill for about 10-15 minutes, turning occasionally, until charred and cooked. Allow the corn to cool, then cut the kernels from the cob using a knife.
- In a mixing bowl, combine greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper to create the dressing.
- In the bowl with the dressing, add corn kernels, cotija cheese, diced jalapeño, chopped cilantro, and mix well.
- Season to taste and serve with more cotija cheese and cilantro on top.
Notes
For a spicier version, add more diced jalapeño or chili powder.
This salad can be served warm or chilled, making it a versatile dish for any occasion.
Use fresh cilantro for the best flavor; it can be substituted with parsley if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg