Roasted Corn Salad

Roasted corn salad made with sweet corn mixed with spicy peppers, a touch of acidity and a lot of creaminess from salty cheese and crunch from veggies! This Tex Mex Style Esquites is The Best as a salad or as a salsa to use with Chips or taco toppings.

5 from 1 vote

Print Pin

Course: Appetizer, Salad

Cuisine: American, Mexican, tex mex

Keyword: corn, Corn salad, Esquites, Mexican Salad, salad, summer salad

Prep Time: 15

Cook Time: 5

Servings:

Calories: 289kcal

Author: Rekha Kakkar

Equipment

Mixing bowl
Salad mixing spoons

Ingredients

1 cups corn roasted and cut from the cob
1 red pepper chopped
¼ cup tomatoes cut into halves
¼ cup fresh cilantro chopped
1 cucumber chopped
1 cup Kidney beans boiled and drained
½ avocado chopped
2 tablespoon lime juice from about 1 lime
¼ teaspoon black pepper ground
¼ teaspoon salt
½ cup cotija cheese or feta, crumbled.

Instructions

On Open fire roast the corn on the cob. I used 2 medium-sized corns here. You can grill the corn over a grill if you like.
Cut the corn off the cob once it slightly cools down.
Now in a mixing bowl add chopped cucumbers, roasted corn, cherry tomatoes cut into halves, chopped avocados, kidney beans and sliced red peppers for mild heat and cilantro or coriander leaves for freshest flavours.
Now in a bowl add lime juice and salt. Add scallion mayonnaise or sour cream if using ( I skipped to make it very healthy)
Stir and toss everything together until well combined.
Add salt to taste and black pepper as per your taste.
To serve garnish with crumbled feta cheese and Enjoy!

Video

Nutrition