Description
This Mexican Street Corn Salad (Esquites) is bursting with vibrant flavors from grilled corn, creamy dressing, fresh ingredients, and a hint of spice. It’s a perfect choice for quick meals and gatherings, bringing a taste of summer to any dinner table.
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 the ears with olive oil.
- Grill the corn for 10-15 minutes, turning occasionally, until cooked with char marks. Let it cool before cutting the kernels off the cob with a sharp knife.
- While the corn is grilling, prepare the dressing by combining Greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper in a medium-large bowl.
- In the dressing bowl, mix in corn kernels, cotija cheese, diced jalapeño, cilantro, salt, and pepper. Stir until well combined and adjust seasoning to taste.
- Serve and enjoy the salad garnished with extra cotija cheese and cilantro.
Notes
This salad can be served warm or cold, depending on your preference.
Feel free to adjust the quantity of jalapeño for desired spice levels.
For a healthier option, you can reduce the amount of mayo or substitute with yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg