Mexican-Style Grilled Corn Salad (Esquites)
Description
Mexican-Style Grilled Corn Salad, also known as Esquites, is a vibrant, zesty side dish made with charred corn kernels tossed with a creamy, tangy dressing. It features bold flavors from lime juice, cotija cheese, cilantro, and a touch of chili, offering a perfect balance of sweet, smoky, salty, and spicy. This dish is often served warm or at room temperature, making it a versatile companion for tacos, grilled meats, or as a standalone salad.
Ingredients (Serves 4–6)
For the Salad
5 ears of fresh corn, husked
1 tablespoon olive oil (for grilling)
½ cup mayonnaise (or Mexican crema)
¼ cup sour cream
½ cup crumbled Cotija cheese (or feta as substitute)
1–2 tablespoons fresh lime juice
1 clove garlic, minced
½ teaspoon chili powder (plus extra for garnish)
¼ teaspoon smoked paprika (optional)
Salt and pepper to taste
¼ cup chopped fresh cilantro
2 tablespoons finely chopped red onion or scallions (optional)
1 small jalapeño, seeded and finely chopped (optional, for heat)
Instructions
1. Grill the Corn
Preheat grill to medium-high heat.
Brush corn cobs lightly with olive oil.
Grill the corn for 10–12 minutes, turning every few minutes until slightly charred all over.
Remove and let cool slightly.
2. Prepare the Dressing
In a large bowl, mix mayonnaise, sour cream, lime juice, garlic, chili powder, paprika, and a pinch of salt and pepper.
Stir until smooth and creamy.
3. Assemble the Salad
Slice kernels off the cobs using a sharp knife.
Add warm corn kernels to the dressing.
Stir in crumbled Cotija, cilantro, red onion, and jalapeño if using.
Mix well to coat all the kernels.
4. Garnish and Serve
Sprinkle with extra Cotija cheese and chili powder on top.
Serve warm, room temperature, or chilled.
Total Time
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–25 minutes
Nutritional Information (Per Serving, approx. 1 cup)
(Estimated for 6 servings)
Calories: 220
Protein: 5g
Fat: 16g
Carbohydrates: 17g
Fiber: 2g
Sugar: 5g
Sodium: 330mg
FAQs:
Q1: Can I use frozen or canned corn?
A: Yes! Use about 4 cups of corn. If frozen, thaw first. Pan-sear in a skillet for charred flavor.
Q2: Is this salad spicy?
A: It can be. Jalapeño and chili powder add heat, but you can reduce or omit them for a milder version.
Q3: What if I don’t have Cotija cheese?
A: Feta is a great substitute. Parmesan or queso fresco can also work.
Q4: Can this be made ahead of time?
A: Yes, it keeps well in the fridge for up to 2 days. Add cilantro just before serving for freshness.
Q5: Is there a vegan version?
A: Yes. Use vegan mayo and sour cream, and substitute cheese with a plant-based
feta or nutritional yeast.