Introduction:
All the smoky, creamy flavors of classic Mexican street corn—without the mess! This Grilled Mexican Corn Salad, or esquites, is perfect for quick weeknight dinners, potlucks, or topping grilled meats. Ready in just 20 minutes, it’s packed with smoky chipotle, tangy lime, salty cotija, and fresh cilantro.
Yields: 6–8 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
6 ears corn (or 4 cups frozen corn)
1 tbsp olive oil
½ red bell pepper, diced
¼ cup mayonnaise
Juice of 1 lime
1 chipotle pepper in adobo, minced (adjust for spice)
½ cup crumbled cotija cheese
⅓ cup chopped cilantro
1 tsp smoked paprika
How to Make:
