Description
This Mexican Street Corn Salad (Esquites) features vibrant flavors with grilled corn, creamy dressing, and fresh ingredients. Perfect for a quick meal or gathering, it’s sure to please everyone!
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.
- Remove the husk and silk from the corn, then rub the ears with olive oil.
- Place the corn directly on the grill and cook for about 10-15 minutes, rotating occasionally, until charred. Let cool and cut the kernels off the cob.
- In a medium-large bowl, combine greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper to create the dressing.
- Add the corn kernels, cotija cheese, diced jalapeño, and chopped cilantro to the dressing. Stir to combine and adjust seasoning to taste.
- Serve topped with additional cotija cheese and cilantro.
Notes
For extra flavor, try adding crumbled bacon or diced avocado.
You can prepare the corn beforehand and store it in the fridge for a quicker assembly.
Adjust the spice level by adding more or less jalapeño according to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg