The Best Esquites Recipe (Street Corn Salad)
This street corn salad is an amazing side dish for taco night!
Ingredients
- 2 tablespoons butter, unsalted
- 3 ½ cups frozen sweet corn, frozen
- 2 avocados, peeled, pits removed, chopped
- 2 Roma tomatoes, chopped
- ½ red onion, finely chopped
- ¼ cup fresh cilantro, finely chopped
- ¼ cup crumbled cheese, Cotija, Queso Fresco or Feta
- 4 tablespoons plain Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 2 teaspoons taco seasoning
- 2 teaspoons hot sauce
- ½ teaspoon salt, plus more to taste, or add additional lime juice
Optional garnish:
- Extra cilantro or crumbled cheese.
Instructions
- In a large skillet over medium high heat, melt the unsalted butter. Add the corn into the skillet and cook until the corn is slightly charred, about 2-3 minutes. Remove from heat and allow to cool for 10 minutes.
- In a separate mixing bowl, add avocado, tomatoes, red onion, cilantro, cheese, Greek yogurt, lime juice, chili powder, taco seasoning, hot sauce, and salt. Toss gently to combine.
- Once the corn has cooled, add the corn to the prepared ingredients. Gently toss until all the ingredients are well incorporated.
- Plate and serve with additional cilantro and feta for garnish.
Notes
You can store this recipe in an airtight container in the refrigerator for 4-5 days. It does not freeze well.
Serving: 1, Calories: 287kcal, Carbohydrates: 29g, Protein: 8g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 11g, Cholesterol: 20mg, Sodium: 359mg, Fiber: 8g, Sugar: 6g
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