Mexican Street Corn Salad (Esquites Recipe)
With almost 200 5-star ratings, this Mexican street corn salad is a foolproof dish for summer barbecues, backyard potlucks, and more! It's a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!
Servings: 8 servings
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
Salad
- Splash of oil
- 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 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!
Video
Notes
*If using Greek yogurt, add a dash of milk to thin it out.
**Alternative corn cooking option: Cook the ears of corn on the grill, then remove kernels and mix into garlic, lime juice, and salt.
Storage: You can keep this salad in the fridge for up to 4 days. It's also great to make a day in advance. This gives the flavors time to marinate.
Nutrition
Serving: 1serving | Calories: 181kcal | Carbohydrates: 28.6g | Protein: 8.8g | Fat: 4.6g | Sodium: 192mg | Fiber: 5.8g
