Description
This Mexican Street Corn Salad (Esquites) is a delightful dish that brings together fresh corn, creamy dressing, and zesty flavors, making it ideal for quick meals or gatherings.
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.
- Husk and clean the corn, then coat it lightly with olive oil.
- Place the corn directly onto the grill and cook for 10-15 minutes, rotating occasionally until charred. Remove kernels from the cob after cooling.
- While the corn grills, prepare the sauce by mixing the greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper in a bowl.
- Combine the corn kernels, cotija cheese, jalapeno, cilantro, and additional salt and pepper with the dressing. Mix well, adjusting seasoning as needed.
- Serve garnished with extra cotija cheese and cilantro.
Notes
For extra flavor, let the grilled corn cool a bit before cutting the kernels off to allow them to retain some charred flavor.
Cotija cheese can be replaced with feta if not available, for a similar taste and texture.
This salad can be served warm or cold, making it perfect for any occasion.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg