Mexican Street Corn Salad
Ingredients
- 1 tbspolive oil
- 5 earsfresh corn
, shucked and kernels removed), or frozen (4 cups of kernels
- 1 clovegarlic)
(pressed or grated on microplaner
- ¼ tspkosher salt
- ¼ tsppepper
- 1red bell pepper
diced
- ½ ccilantro
packed
- ¼ cred onion
diced
- 1jalapeño
seeded, diced
- 1black beans
drained & rinsed
- 2 tbspmayonnaise
- 2 tbspsour cream)
(or plain greek yogurt
- 1 tbsplime juice)
- 1 clovegarlic)
(pressed or grated on microplaner
- ¼ tspchili powder
- ¼ tspcumin
- ¼ tspsmoked paprika
- ¼ tspkosher salt
- ¼ tsppepper
- ½ ccotija cheese
crumbled), (or feta
- 2green onions
chopped
- cilantro
- avocado
- cotija or feta cheese
Directions
- 1
Grill your corn, then cut the kernels from the cobs. If you are not able to grill it, heat a large skillet and add the olive oil. Then add the corn, ¼ tsp salt and ¼ tsp pepper, and 1 garlic clove (pressed). Cook the corn kernels until you get a little bit of browning on them. Add corn to a large bowl.
- 2
Chop all of the veggies and cilantro. Then press/grate the garlic. Add to the bowl.
- 3
Add the black beans to the bowl.
- 4
Mix the dressing ingredients together.
- 5
Stir the dressing into the salad until well combined.
- 6
Serve with your choice of garnishes.
Mexican Street Corn Salad
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Ratings & Reviews
Based on 4 ratings
Rating Breakdown
About this Recipe
Craving the vibrant, smoky flavors of authentic Mexican street corn right in your own kitchen? This Mexican Street Corn Salad brings all the deliciousness of esquites to your table as an easy, satisfying side dish.
What sets this Mexican corn salad apart is the simple yet impactful technique of grilling the fresh corn, which infuses each kernel with a delightful char and smoky depth. Combined with hearty black beans and a tangy, creamy dressing, this recipe perfectly balances texture and taste, making it an irresistible addition to any meal. The relatively quick prep time of 25 minutes and cook time of 10 minutes mean you can enjoy these bold flavors without spending hours in the kitchen.
Prepare for a fiesta in every bite! You'll experience the sweet, charred notes of grilled corn, complemented by the earthy texture of black beans and the fresh crunch of diced red bell pepper, red onion, and jalapeño. The rich, creamy dressing, brightened by lime juice and seasoned with chili powder, cumin, and smoked paprika, ties all the ingredients together with a harmonious blend of tangy, savory, and subtly spicy flavors. Topped with crumbled cotija cheese and fresh herbs, this vibrant side dish offers a refreshing yet satisfying experience, all while being around 230 calories per serving.
Feel free to personalize your esquites recipe. If fresh corn isn't in season, you can easily use 4 cups of frozen corn kernels. For the creamy dressing, plain Greek yogurt makes an excellent substitute for sour cream, offering a similar tang with added protein. Instead of cotija cheese, crumbled feta works beautifully, providing a similar salty, briny kick. Don't forget to load up on toppings like fresh cilantro, diced avocado, and extra green onions for added color and flavor.
This vibrant Mexican Street Corn Salad is perfect for summer barbecues, potlucks, or as a flavorful side to your favorite tacos or grilled proteins. It's a fantastic way to bring bold, fresh flavors to any gathering.