Name: Mexican Street Corn Salad (Esquites Recipe)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ½ cup plain nonfat yogurt* (80 g); 1 Tbsp lime juice (15 mL); 1 tsp honey (5 g); ½ tsp paprika; ¼ tsp cumin; Splash of oil; 4 ears corn (about 3 cups, 285 g of kernels, shucked and kernels removed); 1 clove garlic (minced); 2 Tbsp lime juice (30 mL); ¼ tsp salt; 1 cup canned black beans (200 g, drained and rinsed); 1 red bell pepper (seeded and chopped); ½ cup chopped red onion (35 g); ½ cup packed fresh cilantro (chopped); ½ cup cotija cheese (88 g, crumbled, can sub feta)

This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!

Mexican Street Corn Salad (Esquites Recipe)

yogurt* (80 g)

Tbsp lime juice (15 mL)

tsp honey (5 g)

paprika

cumin

garlic (minced)

Tbsp lime juice (30 mL)

salt

black beans

red bell pepper

onion

cilantro (chopped)

cotija cheese (88 g, crumbled, can sub feta)

Dressing: Mix all dressing ingredients and set aside.

Cook Corn: Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.**

Serve: In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!

https://www.youtube.com/watch?v=m5ManPpKeCg

This Mexican Street Corn Salad recipe is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!

Grab the full written recipe here: https://www.liveeatlearn.com/mexican-street-corn-salad/

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Mexican Street Corn Salad Recipe

Mexican Street Corn Salad (Esquites Recipe)

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 8

Ingredients

Instructions

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