Description
Experience vibrant flavors with our Mexican Street Corn Salad (Esquites Recipe). Perfect for BBQs! Try it now for a refreshing side dish!
Ingredients
Scale
- 7 ears sweet corn
- 1 roasted red pepper, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced green onion
- 1 cup low sodium black beans, drained and rinsed
- 2 tablespoons mayonnaise (preferably Dukes)
- 3 tablespoons plain yogurt
- 4 teaspoons lime juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon chipotle chili powder
- salt and pepper to taste
Instructions
- Preheat grill to medium-high heat (375–400°F). Grill the shucked corn for about 3–4 minutes on each side until charred. Allow to cool slightly before cutting off kernels.
- In a small bowl, whisk together mayonnaise, yogurt, lime juice, smoked paprika, chili powder, chipotle chili powder, salt, and pepper until smooth.
- In a large bowl, combine grilled corn kernels with diced roasted red pepper, cilantro, green onion, black beans, and the chili lime sauce. Toss gently until well mixed.
- Serve immediately or chill in the refrigerator for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 5mg