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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.
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.
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.
Saute corn until tender.
HOW TO MAKE THIS SALAD
Place dark leafy greens to a large bowl.
HOW TO MAKE THIS SALAD
Add corn, jicama, cucumber and cotija to the bowl.
HOW TO MAKE THIS SALAD
Add the Coconut-Lime Dressing and avocado.
HOW TO MAKE THIS SALAD
Toss together and serve with more Cotija.
HOW TO MAKE THIS SALAD
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!
CLICK HERE TO GET THE FULL RECIPE!