Healthy Mexican Street Corn Salad Recipe (Esquites)
This Mexican Street Corn Salad has all the flavors of traditional Elote with roasted corn, cotija cheese, fresh herbs, and a creamy dressing lightened up by using Greek yogurt!
Ingredients
- 5 cupswhole corn kernels ((454g))
- ½red onion, diced
- 1jalapeno pepper, pulp and seeds removed, diced
- 1red bell pepper, diced
- ½ cupcilantro, chopped
- ½ cupcotija cheese, crumbled
- 1 cupplain greek yogurt
- 2 tbspolive oil mayonnaise ((or your favorite mayo))
- 1 smalllime, zest and juice ((~2 tbsp lime juice))
- ½ tspchili powder
- ½ tspsmoked paprika
- ½ tspgarlic powder
- ½ tspkosher salt
- ½ tspblack pepper
Directions
- 1
If using fresh ears of corn, cook using your preferred cooking method and remove corn kernels from the cob. I coat mine with olive oil, salt, and pepper, wrap in foil, and roast it in the oven at 425°F (220°C) for 25-30 minutes. If you have a grill, that's even better for the flavor of this dish. If using frozen or canned corn, heat it in a skillet on medium-high heat until it is thawed and warmed, about 4-5 minutes.
- 2
In a small bowl, make the Elote dressing by combining the Greek yogurt, olive oil mayonnaise, lime zest, lime juice and spices. Mix well to combine with a whisk or spoon.
- 3
To assemble the salad, add the cooled corn, red pepper, cilantro, red onion, cotija cheese, and jalapeno to a large bowl. Pour the dressing on top and give it a good mix, making sure it is well coated.
- 4
If you are making this salad in advance wait and add the cotija cheese and cilantro right before serving.