This Mexican Street Corn Salad (Esquites Recipe) is a vibrant and flavorful dish that perfectly complements taco night or summer BBQs. With its combination of grilled sweet corn, roasted red pepper, and a zesty chili lime cream sauce, this salad is not only easy to prepare but also offers an explosion of flavors in every bite. Whether you’re hosting a gathering or enjoying a casual dinner, this recipe will delight your taste buds and impress your guests.
Why You’ll Love This Recipe
- Bursting with Flavor: The blend of grilled corn, creamy cojita cheese, and spices creates a delicious medley that will keep you coming back for more.
- Quick and Easy: With just 20 minutes from start to finish, this salad is perfect for busy weeknights or last-minute gatherings.
- Versatile Side Dish: Ideal for serving alongside tacos, grilled meats, or as a standalone dish at summer picnics.
- Healthy Ingredients: Packed with fresh veggies and protein-rich black beans, this salad is both nutritious and satisfying.
- Crowd-Pleaser: Its colorful presentation and bold flavors make it a hit at any party or family meal.
Tools and Preparation
Before diving into the cooking process, gather all necessary tools to streamline your preparation. Having the right equipment will ensure you create the best Mexican Street Corn Salad possible.
Essential Tools and Equipment
- Grill
- Large mixing bowl
- Small mixing bowl
- Whisk
- Knife
- Cutting board
Importance of Each Tool
- Grill: Essential for achieving that perfect char on the corn, enhancing its sweetness and flavor.
- Large mixing bowl: Provides ample space for combining all ingredients without making a mess.
- Small mixing bowl: Useful for preparatory steps like making the chili lime cream sauce.
- Whisk: Ensures your cream sauce is smooth and well-combined.
Ingredients
For the Salad
- 7 ears of sweet corn, shucked
- 1 roasted red pepper, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced green onion
- 2/3 cup crumbled cojita cheese
- 1 cup low sodium black beans, drained and rinsed
For the Chili Lime Cream Sauce
- 2 tablespoons mayo (I use Dukes)
- 3 tablespoons plain yogurt
- 4 teaspoons lime juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon chipotle chili powder
- Salt & pepper to taste
How to Make Mexican Street Corn Salad (Esquites Recipe)
Step 1: Preheat the Grill
Preheat your grill to medium-high heat, aiming for about 375-400°F. This temperature will help achieve the ideal char on your corn.
Step 2: Prepare the Chili Lime Cream Sauce
In a small mixing bowl:
1. Combine mayo, plain yogurt, lime juice, smoked paprika, chili powder, chipotle chili powder, salt, and pepper.
2. Whisk until everything is well combined and smooth. Set aside.
Step 3: Grill the Corn
Place the shucked corn directly on the grill:
1. Grill each side for approximately 3-4 minutes until slightly charred.
2. Once grilled, remove from heat and let cool slightly before slicing off the kernels into a large bowl.
Step 4: Combine Ingredients
In the large bowl with corn:
1. Add roasted red pepper, cilantro, green onion, crumbled cojita cheese, black beans, and the prepared chili lime cream sauce.
2. Gently toss everything together using a spoon to coat each ingredient with the sauce.
Step 5: Serve
Serve immediately as a refreshing side dish or chill in the refrigerator for later enjoyment!
How to Serve Mexican Street Corn Salad (Esquites Recipe)
Serving Mexican Street Corn Salad is a great way to highlight its vibrant flavors. This dish pairs beautifully with various meals, making it versatile for any occasion.
With Tacos
- Soft Tacos: Serve alongside soft corn tortillas filled with grilled meats or veggies.
- Fish Tacos: The creaminess of the salad complements crispy fish tacos perfectly.
At BBQs
- Grilled Meats: This salad is an excellent side for grilled chicken, steak, or pork.
- Veggie Burgers: Pair with veggie burgers for a delicious plant-based option.
As a Light Lunch
- On Its Own: Enjoy the salad chilled as a refreshing lunch option.
- With Crackers: Serve with tortilla chips or crackers for a fun crunch.
During Celebrations
- Cinco de Mayo Parties: A festive addition to any Cinco de Mayo gathering.
- Picnics: Perfect for outdoor picnics; it holds up well and can be made ahead of time.
How to Perfect Mexican Street Corn Salad (Esquites Recipe)
To elevate your Mexican Street Corn Salad, follow these simple tips for a more flavorful and appealing dish.
- Bold Ingredients: Use fresh ingredients like ripe tomatoes and fresh lime juice for maximum flavor.
- Charred Corn: Grill the corn until slightly charred for a smoky taste that enhances the dish.
- Customize Cream Sauce: Adjust the spiciness by adding more chipotle chili powder if you like heat.
- Add Avocado: For extra creaminess, dice some ripe avocado and fold it into the salad just before serving.
- Chill Before Serving: Allow the salad to chill in the fridge for at least 30 minutes to let the flavors meld together.
- Garnish Creatively: Top the salad with additional cilantro or lime wedges for a beautiful presentation.
Best Side Dishes for Mexican Street Corn Salad (Esquites Recipe)
Mexican Street Corn Salad pairs wonderfully with a variety of side dishes. Here are some great options to complement your meal.
- Black Bean Tacos: Flavorful tacos filled with seasoned black beans and topped with fresh salsa.
- Guacamole and Chips: Creamy guacamole served with crunchy tortilla chips makes for a popular appetizer.
- Spicy Cilantro Rice: Fluffy rice cooked with cilantro and spices adds a nice touch to any meal.
- Roasted Veggies: A medley of roasted seasonal vegetables adds freshness and color to your plate.
- Quesadillas: Cheese-filled quesadillas are easy to make and pair well with this hearty salad.
- Salsa Verde: Tangy salsa verde drizzled over grilled meats complements your corn salad beautifully.
- Corn Tortilla Chips: Crunchy chips are perfect for scooping up any leftover salad or guacamole.
Common Mistakes to Avoid
Avoiding common mistakes can elevate your Mexican Street Corn Salad (Esquites Recipe) from good to great.
- Using uncooked corn: Always use grilled or cooked corn for the best flavor and texture. Raw corn will not provide the same sweet, charred notes that grilled corn offers.
- Skipping the lime juice: Lime juice is essential for balancing flavors. Don’t skip it! It adds acidity and brightness that enhance the overall taste of your salad.
- Overcooking the corn: Grill the corn just until slightly charred. Overcooking can lead to tough kernels, diminishing the salad’s fresh quality. Aim for 3-4 minutes per side.
- Not seasoning properly: Failing to season each component can result in a bland dish. Be sure to season with salt and pepper throughout the preparation for a well-rounded flavor.
- Ignoring customization options: This recipe is versatile! Feel free to add other ingredients like avocado or jalapeños to suit your taste preferences.
Refrigerator Storage
- Store in an airtight container.
- Keeps fresh for up to 3 days.
- Make sure it’s completely cooled before sealing to avoid moisture buildup.
Freezing Mexican Street Corn Salad (Esquites Recipe)
- Store in a freezer-safe container.
- Can be frozen for up to 2 months.
- Thaw in the refrigerator overnight before using.
Reheating Mexican Street Corn Salad (Esquites Recipe)
- Oven: Preheat oven to 350°F and heat for about 10-15 minutes until warmed through.
- Microwave: Heat on medium power in short intervals, stirring in between until warm.
- Stovetop: Warm gently over low heat, stirring frequently, until heated through.
Frequently Asked Questions
What is Mexican Street Corn Salad (Esquites Recipe)?
Mexican Street Corn Salad, or Esquites, is a flavorful dish made from grilled corn mixed with spices, cheese, and creamy dressing. It’s a popular street food served in cups across Mexico.
How long does Mexican Street Corn Salad last?
When stored properly in the refrigerator, this salad lasts up to 3 days. For longer storage, consider freezing it for up to 2 months.
Can I customize my Mexican Street Corn Salad?
Absolutely! You can add ingredients like diced avocado, jalapeños for heat, or even black olives. Customize according to your preferences!
Is this recipe suitable for vegetarians?
Yes! The Mexican Street Corn Salad (Esquites Recipe) is vegetarian-friendly since it uses plant-based ingredients like corn, beans, and vegetables.
Final Thoughts
This Mexican Street Corn Salad (Esquites Recipe) is a vibrant and delicious addition to any meal. Its combination of sweet corn, zesty lime, and creamy sauce creates an unforgettable dish perfect for summer BBQs or taco nights. Don’t hesitate to customize it with your favorite ingredients! Enjoy every bite!
Mexican Street Corn Salad (Esquites Recipe)
- Total Time: 20 minutes
- Yield: Serves 6
Description
Mexican Street Corn Salad, or Esquites, is a vibrant and delicious dish that brings the flavors of summer barbecues and taco nights right to your table. This refreshing salad features grilled sweet corn, roasted red pepper, and a creamy chili lime sauce that will tantalize your taste buds. Quick to prepare in just 20 minutes, it’s perfect for busy weeknights or last-minute gatherings. Packed with nutritious ingredients like black beans and fresh veggies, this salad not only offers an explosion of flavor but also makes a healthy addition to any meal. Whether served alongside tacos at a festive gathering or enjoyed as a light lunch on its own, Mexican Street Corn Salad is sure to impress family and friends alike.
Ingredients
- 7 ears of sweet corn
- 1 roasted red pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced green onion
- 2/3 cup crumbled cojita cheese
- 1 cup low sodium black beans
- 2 tablespoons mayo
- 3 tablespoons plain yogurt
- 4 teaspoons lime juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon chipotle chili powder
- Salt & pepper to taste
Instructions
- Preheat the grill to medium-high heat (375-400°F).
- In a small bowl, combine mayonnaise, yogurt, lime juice, smoked paprika, chili powder, salt, and pepper; whisk until smooth.
- Grill shucked corn for 3-4 minutes per side until slightly charred. Cool and slice kernels into a large bowl.
- Add diced roasted red pepper, cilantro, green onion, cojita cheese, black beans, and the chili lime sauce to the bowl; gently toss to combine.
- Serve immediately or chill for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: For extra creaminess, add diced avocado just before serving. Customize by incorporating jalapeños for added heat. Allow the salad to chill for at least 30 minutes before serving for enhanced flavor.