Description
A grilled-and-raw esquites recipe finished with a blended Greek yogurt-cilantro-lime sauce instead of mayo — creamy, high-protein, and ready in under 30 minutes.
Ingredients
Units
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For the Salsa:
- 4 ears corn (2 grilled, 2 raw)
- 1/2 red bell pepper, chopped small
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, chopped (optional)
- 1 tbsp cilantro, chopped
- 2 oz cotija cheese, crumbled
For the Sauce:
- 5 oz plain Greek yogurt (Fage)
- 3 tbsp cilantro, chopped
- 1 tbsp garlic, minced
- Juice of 1 lime
- 1/2 tsp salt
Instructions
- Add the Greek yogurt, 3 tablespoons chopped cilantro, minced garlic, lime juice, and salt to a blender.
- Blend until smooth. Set aside.
- Heat a grill over medium-high heat.
- Grill 2 ears of corn, turning occasionally, until charred on all sides, about 8-10 minutes.
- Cut the kernels off all 4 ears of corn (the 2 grilled ears and 2 raw ears).
- Add the corn kernels to a medium bowl with the red pepper, red onion, and jalapeño if using. Mix to combine.
- Add the yogurt sauce to the bowl and stir to coat.
- Add 1 tablespoon chopped cilantro and the cotija cheese. Mix well.
- Taste and add more lime juice or salt as needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican-Inspired