Description
This delightful Mexican Street Corn Salad (esquites) is bursting with flavor from smoky grilled corn, creamy yogurt, and zesty lime. Perfect for gatherings or a quick and healthy meal!
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. Coat the ears of corn with olive oil.
- Place the corn on the heated grill. Cook for 10-15 minutes, turning occasionally until charred and tender. Let cool, then cut the kernels off the cob.
- While the corn is grilling, mix the dressing in a medium-large bowl with Greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper.
- Combine the corn kernels, cotija cheese, diced jalapeno, chopped cilantro, salt, and pepper with the dressing. Stir thoroughly to blend flavors. Adjust to taste as needed.
- Serve and garnish with additional cotija cheese and cilantro.
Notes
For extra flavor, try adding a pinch of cayenne pepper to the dressing.
If you prefer a spicier salad, leave some of the jalapeño seeds in.
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg