Irresistibly Fresh Grilled Corn Esquites Salad Adventure
Enjoy a refreshing Grilled Corn Esquites Salad with smoky grilled corn, cherry tomatoes, and a lime-kissed dressing, perfect for summer.
Equipment
- Grill
- Cutting Board
- Knife
- Mixing bowl
- Whisk
Ingredients
For the Salad
- 4 ears Sweet Corn Grilled or thawed frozen corn
- 1 cup Cherry Tomatoes Any small tomato variety
- 1/2 medium Red Onion Chopped
- 1 medium Red Bell Pepper Chopped
- 1 medium Jalapeño Seeded and chopped, or omit for milder
- 1/4 cup Cilantro Chopped, can substitute with parsley
For the Dressing
- 1 cup Greek Yogurt Dairy-free option available
- 2 tablespoons Lime Juice Freshly squeezed
- 1 tablespoon Olive Oil Optional
- 1 teaspoon Chili Powder Can substitute with smoked paprika
- 1/2 teaspoon Garlic Powder Or use fresh minced garlic
- to taste Salt Adjust to taste
- to taste Black Pepper Adjust to taste
Instructions
How to Make Grilled Corn Esquites Salad
- Preheat your grill to medium-high heat. Place the fresh corn on the grill and cook for 10-15 minutes until the kernels are tender and have a lovely char. Allow the corn to cool afterwards.
- Stand the corn cobs upright in a large bowl and carefully slice the kernels off the cobs, letting them fall into the bowl to collect.
- Add the chopped cherry tomatoes, red onion, red bell pepper, and jalapeño to the bowl containing the corn. Stir gently to mix everything together.
- In a separate small bowl, whisk together the Greek yogurt, fresh lime juice, olive oil (if using), chili powder, garlic powder, salt, and pepper until the mixture is smooth and creamy.
- Pour the prepared dressing over the corn and vegetable mixture. Gently fold everything until well coated with the dressing, ensuring even distribution of flavors.
- Carefully mix in the chopped cilantro. Transfer the salad to serving bowls and, if desired, garnish with crumbled feta cheese and extra lime wedges.
Notes
Optional: Top with diced avocado for added creaminess. Choose fresh corn for the best flavor.