Description
This Mexican Street Corn Salad, also known as Esquites, is a vibrant and flavorful dish featuring charred corn kernels tossed with a tangy, creamy yogurt-lime dressing, black beans, bell pepper, red onion, fresh cilantro, and crumbly cotija cheese. It’s a perfect side for tacos, a tasty chip dip, or a refreshing standalone salad. Ready in just 25 minutes and serving 8, this recipe brings the authentic taste of Mexican street food right to your table.
Ingredients
Dressing
- ½ cup plain nonfat yogurt (80 g)
- 1 Tbsp lime juice (15 mL)
- 1 tsp honey (5 g)
- ½ tsp paprika
- ¼ tsp cumin
- Splash of oil
Main Salad
- 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 canned black beans (200 g, drained and rinsed)
- 1 red bell pepper (seeded and chopped)
- ½ cup chopped red onion (35 g)
- ½ cup packed fresh cilantro (chopped)
- ½ cup cotija cheese (88 g, crumbled; can substitute feta)
Instructions
- Make the Dressing: In a small bowl, combine the plain nonfat yogurt, 1 tablespoon lime juice, honey, paprika, cumin, and a splash of oil. Whisk these ingredients together until smooth and well combined; then set the dressing aside while you prepare the rest of the salad.
- Cook the Corn: Heat a splash of oil in a large sauté pan over medium-high heat. Add the minced garlic and the fresh corn kernels to the pan. Cook the corn for about 15 minutes, stirring and flipping frequently, until the kernels develop a slight char for a smoky flavor. After cooking, gently toss the charred corn with 2 tablespoons of lime juice and ¼ teaspoon of salt to season evenly.
- Assemble and Serve: In a large bowl, combine the cooked corn mixture, drained black beans, chopped red bell pepper, chopped red onion, fresh cilantro, and crumbled cotija cheese. Drizzle the prepared dressing over the salad and gently toss to incorporate all flavors. Serve warm or cold. This salad works perfectly as a side dish for tacos, a flavorful chip dip, or a delicious standalone treat.
Notes
- You can substitute cotija cheese with feta cheese for a similar texture and flavor.
- Use fresh lime juice rather than bottled for the best taste.
- This salad can be served warm right after assembling or chilled in the fridge for an hour to meld flavors.
- The char on the corn adds smoky depth—don’t skip this step by using canned or frozen corn.
- For extra spice, consider adding a dash of chili powder or sliced jalapeño.
