Description
This Mexican Street Corn Salad (Esquites) is bursting with flavor, combining grilled corn, creamy dressing, and spicy jalapeño. Perfect for a quick dinner or a healthy side dish, it’s a delightful treat for any occasion.
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
- for topping – cotija cheese, cilantro…
Instructions
- Heat the grill to medium-high heat.
- Prep the corn by removing the husk and excess silk. Rub the ears of corn with olive oil.
- Place the corn directly on the grill. Cook for about 10-15 minutes, rotating every few minutes until charred. Let cool before cutting kernels off the cob.
- In a medium-large bowl, mix greek yogurt, mayo, lime juice, paprika, garlic powder, salt, and pepper to make the sauce.
- Add corn kernels, cotija cheese, jalapeño, cilantro, salt, and pepper to the bowl with the dressing and stir well to combine. Adjust to taste.
- Garnish with additional cotija cheese and cilantro before serving.
Notes
You can adjust the spiciness by adding more or less jalapeño.
For a smoky flavor, consider using smoked chili powder instead of smoked paprika.
This salad can be made ahead of time; just keep the dressing and salad components separate until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg