Description
This Mexican Street Corn Salad (Esquites) features sweet grilled corn, tangy lime, and creamy cotija cheese, making it a delightful dish perfect for quick meals or gatherings. It is easy to prepare, packed with flavor, and bound to impress!
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.
- Place the corn on the grill and cook for 10-15 minutes, turning every few minutes until charred. Allow to cool and remove kernels from the cob.
- In a mixing bowl, combine greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper to create the dressing.
- Incorporate the corn kernels, cotija cheese, diced jalapeño, and cilantro into the bowl with the dressing. Mix well and season to taste.
- Serve the salad garnished with additional cotija cheese and cilantro.
Notes
Feel free to adjust the lime juice and seasoning to suit your taste.
For a spicier kick, consider adding more diced jalapeño.
This salad is best served fresh, but can be stored in the refrigerator for a day.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg