Teri’s Tropical Thunder Esquite Salad: An Easy Recipe You Will Love
You likely already know that I love to eat my greens, and recently in Mexico, I enjoyed this exquisite Esquite Salad by the pool. The minute I tasted it, I thought it would be amazing with my Coconut Lime Vinaigrette, and their sumptuous bowl of goodness inspired me to create my own version.
Unveiling Teri’s Tropical Thunder Esquite Salad: A Fabulous Flavor Explosion!
Each and every one of the recipes I share here on nocrumbsleft has been tried and tested by multiple people. I love to hear what everyone thinks of the recipe; it is such a highlight of the whole process. Just read the fantastic feedback I received on this recipe!
Truly a showstopper! It does make a lot, it’s like an entrée salad size for 4, and of course you don’t use all the dressing, but WOW the dressing! Love this salad!Ann Volkwein
Discover The Unique Fusion of Flavors in this Delightful Esquite Salad.
The Mediterranean Diet emphasizes having seven servings of dark, leafy greens each week, things like romaine, spinach, or parsley, and in addition to my daily green juice, this is my new favorite luscious and juicy way to do it!
Journey to the Heart of Esquite Salad: Uncovering its Rich History.
Esquite salad has a rich history in Mexican cuisine as a beloved street food. Traditionally made with corn, chili, lime, and cheese, it’s a celebration of flavors that has captured the hearts and taste buds of many. The original version often features corn roasted on the cob, but Teri’s Tropical Thunder Esquite Salad brings a fresh twist with new ingredients while still maintaining the essence of this classic dish.
Crafting Your Tropical Masterpiece: Step-by-Step Esquite Salad Instructions.
This salad is simple to make, and so is the delicious Coconut-Lime Dressing! Trust me, this recipe is a run, don’t walk situation for sure.
It’s no secret that I am passionate about my Magic Elixirs, and this Coconut-Lime Dressing is at the top of my list lately.
This recipe makes extra, which you will most likely end up using for other delicious salads later in the week!
I originally created this salad dressing recipe for my recipe for Whole30 Chicken Taco Salad with Sizzling Pollo Picante, which would be a wonderful recipe to make with the leftover dressing.
Teri’s tips for a perfectly exquisite Esquite Salad:
- I love a salad with lots of textures! Cut the jicama and cucumber into chunky crouton-like cubes, then add hunks of avocado and crumbles of high-quality Cotija cheese.
- I rarely use corn unless it’s fresh from the farmer’s market, but even if all you can get this time of year is store-bought, this is a truly amazing exception and a fantastic way to get in dark leafy greens!
It’s certainly lovely as is, but it would be so amazing with the addition of my Everyday Roasted Chicken Breast or my Sizzling Shrimp. It’s easy to prep everything but the avocado, and just before serving, just toss and go. This deliciousness would be spectacular with a steak or wonderful on a buffet. What a great way to embrace spring!
If you make my Tropical Thunder Esquite Salad, be sure to leave a comment and let me know. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!Print
Teri’s Tropical Thunder Esquites Salad
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4 large or 6 small servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
An exquisite Esquites Salad with Coconut Lime Dressing that is inspired by a tropical dish I ate poolside in Mexico, just fabulous!
For the Coconut-Lime Vinaigrette:
- ½ cup coconut oil
- 4 tablespoons diced ripe mango
- 2 tablespoons fresh cilantro leaves
- 4 tablespoons chopped chives
- Juice of 2 limes
- 4 tablespoons coconut aminos
- 2 cloves garlic, pressed
- Pinch of salt
For the salad:
- 2 cups corn, frozen if off-season
- 1 tablespoon olive oil
- Salt, for seasoning
- 2 cups jicama, ½-inch cubed*
- 2 cups cucumber, peeled and ½-inch cubed
- 2 avocados, cubed
- 9 oz romaine, chopped
- 2 handfuls baby spinach
- 4 ounces cotija cheese, freshly crumbled
- Freshly ground black pepper
Make the vinaigrette.
- Blend the coconut oil and mango in a high-speed blender. Once combined, add the cilantro and chives and blend well. Add the lime juice, coconut aminos, garlic, and salt and continue to blend until smooth – this may take a minute. If the mixture is not blending well, add 1 tablespoon of water.
For the Esquite salad.
- Heat a nonstick pan over medium-high and add olive oil. Add the frozen corn and sautée until it starts to brown, for 6 to 8 minutes. Remove from heat and season with a sprinkle of salt.
- Assemble the salad. Add the romaine and spinach to a large bowl and salt the greens. Add the corn, jicama, cucumber, and avocado, then drizzle with the vinaigrette and toss. Sprinkle the cotija and freshly ground pepper and toss until incorporated. Serve and enjoy!!
This salad would pair exceptionally well with rotisserie, or cubed sizzling everyday chicken, sautéed shrimp, or cubed skirt steak, and tortilla strips would take it over the top!
*In our experience, the best way to cube the jicama is to peel it with a paring knife or a nice vegetable peeler and cut into ½ inch rounds. Then, using a sharp knife, cut into ½ inch strips and then into ½ inch cubes.
- Serving Size: 1 large bowl
- Calories: 493
- Sugar: 7.5 g
- Sodium: 493.8 mg
- Fat: 38.8 g
- Carbohydrates: 35.1 g
- Protein: 8.8 g
- Cholesterol: 18.9 mg
Keywords: corn, cucumber, esquite salad, leafy greens
Do you have a copy of the No Crumbs Left cookbook yet?
Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.
This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.