Mexican Grilled Corn Salad (Esquites)
This bright Mexican Grilled Corn Salad, also known as Esquites, is tangy, smokey and absolutely delicious. This recipe is super simple and ready in just minutes!
Servings: 6 servings
- 6 ears of corn, husked
- ½ medium red onion, minced
- ¼ bunch cilantro, chopped
- ¼ cup Mexican crema
- 4 tablespoons lime juice, freshly squeezed
- ½ teaspoons smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- ½ teaspoon salt, plus more to taste
- ½ cup crumbled Cotija cheese
Preheat the grill to high heat. Remove the husk from the corn and any silk strands left on it. When the grill is hot, grill the corn until cooked, about 2-3 minutes per side. Set them aside and let them cool until they are cool enough to handle.
Using a knife, cut the corn off the cobs. TIP: Set a small bowl or cup upside-down inside a bigger bowl. Then, stand the corn firmly on the small bowl. This way the cut corn will fall into the bigger bowl without making a mess.
In a large bowl, add the corn, onion, and cilantro. Toss to mix.
In a small bowl, whisk the crema, fresh lime juice, chili powder, smoked paprika, salt, and pepper. Add to the bowl with corn and toss to combine.
Add the Cotija cheese and toss once more. Taste and add additional salt and pepper, if desired.
Sprinkle a little extra cheese and cilantro over the top to garnish and serve.
To store, transfer to an air-tight container and place in the fridge for up to 5 days.
Calories: 136kcal | Carbohydrates: 20g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 393mg | Potassium: 298mg | Fiber: 2g | Sugar: 7g | Vitamin A: 678IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 1mg