Description
This Mexican Street Corn Salad (Esquites) is bursting with flavor from grilled corn, creamy dressing, and fresh herbs, making it a delightful quick meal or side dish that everyone will love!
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, and then rub with olive oil.
- Place the corn directly on the hot grill and cook for 10-15 minutes, rotating occasionally until charred. Allow to cool before cutting off the kernels.
- While the corn is cooking, prepare the sauce by mixing greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper in a bowl.
- Add corn kernels, cotija cheese, diced jalapeño, half of the cilantro, and seasoning to the dressing. Stir well to combine, adjusting flavors to taste.
- Serve garnished with additional cotija cheese and cilantro.
Notes
Fresh grilled corn provides the best flavor for this salad.
Feel free to adjust the spiciness by adding more or less jalapeño.
This salad is perfect as a side for grilled meats or as a light meal on its own.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg