Mexican Street Corn Salad (Esquites Recipe)
User Reviews
4.6
Mexican Street Corn Salad (Esquites Recipe)
Description
This Esquites recipe starts by preparing a dressing from plain yogurt, lime juice, honey, paprika, and cumin for a balance of creaminess, acidity, and mild spice. Corn kernels are cooked in oil with garlic over medium-high heat until they develop a slight char, enhancing their sweetness and imparting a smoky element.
The cooked corn is tossed gently with lime juice and salt, then mixed with black beans, diced red bell pepper, red onion, chopped cilantro, and crumbled cotija cheese to add layers of texture and flavor. The combined salad can be served either warm or chilled, benefiting from the fresh ingredients and zesty dressing.
This versatile salad pairs well with tacos, as a chip dip, or enjoyed on its own as a flavorful vegetable dish. Preparing it a day ahead allows the flavors to meld, with refrigerated storage lasting up to four days.
Alternative corn cooking methods include grilling whole ears before removing kernels to bring smoky notes.
Ingredients
Dressing
- ½ cup yogurt 80 g, plain; nonfat
- 1 Tbsp lime juice 15 mL
- 1 tsp honey 5 g
- ½ tsp paprika
- ¼ tsp cumin
Salad
- oil splash
- 4 ears corn about 3 cups, 285 g of kernels, shucked and kernels removed
- 1 clove garlic minced
- 2 Tbsp lime juice 30 mL
- ¼ tsp salt
- 1 cup black beans 200 g, drained and rinsed, canned
- 1 red bell pepper seeded and chopped
- ½ cup onion 35 g, red, chopped
- ½ cup cilantro chopped, packed fresh
- ½ cup cotija cheese 88 g, crumbled, can sub feta
Instructions
- Dressing: Mix all dressing ingredients and set aside.
- Cook Corn: Heat oil over medium/high heat in a large saute pan, then add garlic and corn. Cook for about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.**
- Serve: In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!
Notes
- If using Greek yogurt, thin it with a splash of milk to match the dressing consistency.
- Alternatively, grill whole corn ears before removing kernels to add a smoky flavor.
- Store the salad in the refrigerator for up to 4 days; flavor improves when made a day in advance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 181kcal | 9% |
| Carbohydrates | 28.6g | 10% |
| Protein | 8.8g | 18% |
| Fat | 4.6g | 7% |
| Sodium | 192mg | 8% |
| Fiber | 5.8g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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