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!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 6 servings
- 6 ears of corn, husked
- 1/2 medium red onion, minced
- 1/4 bunch cilantro, chopped
- 1/4 cup Mexican crema
- 4 tablespoons lime juice, freshly squeezed
- 1/2 teaspoons smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, plus more to taste
- 1/2 cup crumbled Cotija cheese
Preheat the grill to high heat. Shuck the corn and remove any remaining silk strands. Once 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 upside-down inside a larger bowl. Then, stand the corn on the small bowl, so the cut corn falls into the larger bowl.
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