This Mexican Corn Salad or Esquites recipe is a lightened version of a common street food. Spiked with lime juice, chili powder, and pillowey cilantro leaves, it’s a party in your mouth.
I always look forward to summer corn and although our local corn harvest has yet to ripen, I’ve been picking up some fresh Florida corn from our supermarket lately. I can’t wait until our farmer’s market starts carrying fresh corn, but in the meanwhile, I’m thankful that we have access to fresh corn.
Although I love just steaming corn or throwing it on the grill, I thought I’d have some fun with this Mexican Corn Salad or Esquites as it’s called. Esquites is actually a street food, commonly found in Mexico, which is simply corn served with mayonnaise, Cojita cheese, cilantro and chili powder. The combination might sound a bit strange if you’ve never tried it before, but it actually works.
To lighten up the Esquites a bit, I substituted non-fat Greek yogurt for the mayonnaise. Traditionally Cojita cheese is used (I found this in the Latin American section of the dairy aisle), but if you can’t find it, try substituting Romano cheese.
This is a creamy sort of salad that is kid-friendly, and a nice way to switch things up for your family or for entertaining this summer. I was a bit worried when I served this unusual salad to my kids as I’ve never mixed corn with cheese before, but they really liked this combination.
Scallions or cilantro make great garnishes that can be tossed in just before serving. Although best served warm, I’ve eaten leftovers cold as a topping for salads, and it’s still really good.
Today, I’m participating in Food Networks’s SummerFest event where corn is being featured. Please be sure to check out what my fellow foodies made this week!
Jeanette’s Healthy Living: Mexican Corn Salad “Esquites”
Virtually Homemade: Grilled Corn with Ancho Chili Butter and Fresh Lime
Domesticate Me: Campfire Chicken Packets with Zucchini, Corn and Cherry Tomatoes
Dishin & Dishes: Elote (Mexican Grilled Corn) Three Ways
Feed Me Phoebe: Corn on the Cob with Sriracha Lime Butter
Taste With The Eyes: Hello Summer Salad
Napa Farmhouse 1885: Fresh Corn, Roasted Tomato and Pickled Garlic Pizza with Cornmeal Crust
Red or Green?: Corn & Green Chile Corn Muffins
Made by Michelle: Roasted Corn and Black Bean Salsa
Blue Apron Blog: Summer Succotash with Cod and Pickled Grapes
Devour: Four Grilled Corn Favorites
The Heritage Cook: Fresh Corn and Tomato Salad
The Sensitive Epicure: Cilantro Rice with Corn, Black Beans and Avocados
Pinch My Salt: Grilled Corn Guacamole
Daily*Dishin: Manchego Lime Roasted Corn
Weelicious: Corn Salsa
FN Dish: Off the Cob Salads
Light Mexican Corn Salad – Esquites
- 4 ears fresh corn shucked
- 1 tablespoon olive oil
- 2 tablespoons non-fat Greek yogurt
- 3 tablespoons cotija cheese grated
- 1/2 cup minced scallions
- 1/2 cup minced cilantro
- 1/2-1 fresh jalapeno seeded, minced
- 2 cloves garlic minced
- 1 tablespoon fresh lime juice
- chili powder optional
Lightly brush corn with olive oil; grill for 7-8 minutes until brown in spots. Cut corn off cob into a bowl. Add yogurt, cheese, scallions, cilantro, jalapeno, garlic and lime juice. Toss well. Add chili powder if desired.