Description
This Mexican Street Corn Salad, or Esquites, features sweet corn tossed with a creamy dressing, cotija cheese, and fresh cilantro. Simple and delicious, it’s perfect as a quick meal or side. Enjoy the vibrant flavors that make this dish a must-try!
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 silks, then rubbing the ears with olive oil.
- Grill the corn directly over medium-high heat for about 10-15 minutes, rotating until charred and tender. Let cool before cutting kernels off the cob.
- In a medium-large bowl, prepare the sauce by mixing greek yogurt, mayo, lime juice, paprika, garlic powder, salt, and pepper.
- In the bowl with the dressing, add the corn kernels, cotija cheese, jalapeño, cilantro, salt, and pepper. Mix well to combine and adjust seasoning as desired.
- Serve garnished with additional cotija cheese and cilantro.
Notes
For a spicier kick, leave some seeds in the jalapeño.
The salad can be made ahead and served chilled for an even fresher flavor.
Feel free to substitute lime juice with lemon juice if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg