Description
A vibrant and flavorful Grilled Street Corn Salad, also known as Esquites, perfect for celebrating Cinco de Mayo.
Ingredients
Scale
- 4 ears of corn, husked
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Brush the corn with olive oil and season with salt and pepper.
- Grill the corn for about 10-15 minutes, turning occasionally, until charred.
- Remove the corn from the grill and let it cool slightly.
- Cut the kernels off the cob and place them in a large bowl.
- Add mayonnaise, cotija cheese, cilantro, lime juice, and chili powder to the bowl.
- Toss everything together until well combined.
- Serve immediately or chill in the refrigerator before serving.
Notes
- For a spicier version, add diced jalapeños.
- This salad can be made ahead of time and served cold.
- Feel free to substitute feta cheese for cotija if unavailable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg