Charred Corn Salad (Esquites-Inspired)

Meal Prep Salad

Hey gang!

This week’s marinated salad is an Elote/Esquites inspired one bulked up with some extra veggies and white beans for a lil protein boost.

Creamy, smokey, citrusy, and totally crushable. You may wanna make a double batch of this one folks.

Macros, along with the fiber, low-calorie and high-protein versions are at the bottom of this post.

I hope you enjoy!

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Charred Corn Salad
Servings: 4 LARGE dinner portions, 6 SMALL side portions

Ingredients
1 16oz bag Frozen Corn, optionally charred (500g)
1 can white beans, rinsed & drained (400g after draining)
1 Red pepper, diced
1/4 Red onion, diced
1 pint Cherry Tomato, diced
4-5 Scallions, greens only, finely sliced
1/2 bunch Cilantro, finely sliced
1/4 cup cotija cheese (replace with vegan parm to keep it vegan)
Additional Chili Flakes to taste, optional

Instructions:
Optionally char your corn with a torch or by broiling it until browned.

Chop your red red pepper, red onion, cherry tomatoes, scallions, and cilantro according to recipe instructions.

Combine with corn, white beans, cotija cheese, and optional chili flakes and and toss with Smokey Dressing (slowly add dressing to taste, you may not need the entire yield).

Taste for seasoning, add additional salt or lime juice if needed.

Smoky Dressing:
1/4 cup mayo or greek yogurt (or sub vegan alternative) (55g)
Juice from 2 limes
1 tbsp Smoked Paprika (7g)
1 tbsp Chili Flakes (8g)
1 tsp Salt (3g)
1 minced garlic clove
Water as needed to thin

Combine all ingredients except for the water. Add water as needed to thin to consistency in the video, then taste and adjust salt and lime juice as needed.

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Macros, fiber, low-calorie, and high-protein variations: