Inspired by Mexican street corn, Mexican Corn Salad (Esquites) stars fresh summer corn with a great supporting cast of chili powder, limes and cotija cheese.
Gluten free, vegetarian and healthy Mexican food? Yes!
Low in fat and cholesterol, this tasty dish scores high marks for vitamins, minerals and fiber.
(See nutrition label below recipe.)
Roast corn in the oven or on the grill with just a little butter or oil and salt.
For an easy last- minute salad, plan a few days ahead.
Prepare corn, measure and combine sour cream through cheese in a mixing bowl. Cover and refrigerate until you’re ready to heat and serve.
Cheesy
If you can’t find Mexican cheese, substitute with feta or parmesan.
Serving ideas
Warm alongside sliced steak or chicken.
Cold for a late summer picnic or brown bag lunch.
Other grains: Replace corn with equal parts cooked rice, barley or pasta.
Spice and herb blends:Â Instead of chili, lime and cilantro, experiment with your favorite combinations of citrus, herbs, spices and cheese:
Meyer lemon + pepper + dill + feta
Lemon + oregano + basil + mozzarella
Swiss chard or spinach + thyme + asiago
Add protein:Â Toss in roast chicken, salmon or your favorite protein for a complete meal.
Canned or frozen:Â When corn season is over, use drained canned or frozen corn.
Try some of my other favorite corn recipes: easy sour cream cornbread, caesar salad with cornbread croutons, savory zuchinni pie ( gluten free and vegetarian)
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[tasty-recipe id=”7733″]
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