Esquites + radish fall salad

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This creamy late summer salad is inspired by esquites–buttery Mexican street corn, served off the cob with mayo, cotija cheese, chili powder, and lots of lime. Putting a plant-based spin on this version, we’re cooking up our street corn salad with vegan butter and mayonnaise, adding lots of fresh veg–red onion, scallions, radish, and tomatoes for a delicious, seasonal flair. White beans bring the dish together with a hit of protein and a great texture contrast. We’re topping the whole thing off with lots of vegan cheese and some extra lime (as always) for an esquites salad you won’t want to miss.

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esquites salad ingredients
esquites white bean + radish fall salad

This (naturally gluten-free) salad is perfect on its own for lunch or dinner but feel free to jazz it up with additional rice on the side or tortilla chips for a pseudo corn salad salsa kick. I’m bringing this one to my next late summer / fall gathering–it’s flavor packed, full of color, and sure to be a crowd favorite. Not to mention it’s easy to whip up in 30 minutes or less (well, depending on your corn shucking skills), and there’s a good chance you have some of these ingredients already on hand. (The rest you can grab at the farmer’s market!)

fresh shucked corn
corn silks
sliced off corn kernels
diced red onion
sliced scallions
sliced radishes
sliced cherry tomatoes
prepared vegetables and lime wedges
melting butter in large skillet
sauteing corn
adding in vegetables to skillet
side view of esquites salad

Esquites + radish fall salad   by

This creamy late summer salad is inspired by traditional Mexican street corn! Paired with white beans, radish, and other fresh vegetables, it’s packed with flavor (protein of course), and is a can’t miss crowd favorite.

makes: about 4 servings | prep time: 20 min | cook time: 6 min | total time: 26 min

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Esquites salad

Ingredients

  • 3 ears of corn
  • 1/4 red onion
  • 4 - 5 scallions
  • 4 - 5 medium - large radishes
  • 3/4 cup (approx) cherry tomatoes
  • 3 tbsp vegan butter (I like Earth Balance)
  • 2 tsp kosher salt
  • 1/4 tsp chili flake
  • 1/3 cup vegan mayo (I like Follow Your Heart)
  • 2 limes
  • Flakey salt to top
  • Vegan cheese to top, approx ¼ of a block. (I like Violife cheddar or Vtopian if you’re in PDX)

To-Do's

  1. Shuck corn and remove as much of the silks as you can. You can save the yellow corn silks to make tea, if desired.* Carefully slice off kernels–place the ear of corn long ways on your cutting board, rotating sides after each slice for best results. Place kernels in a medium bowl and set aside.
  2. Finely dice red onion. Finely slice scallions. Place both chopped onion and scallions in a separate bowl and set aside.
  3. Wash and pat dry radishes and tomatoes. Thinly slice radish (or use a mandolin), removing tops and root. Add slices to onions.
  4. Halve cherry tomatoes, place in a separate bowl and set aside.
  5. Halve 1 lime, quarter the second lime. Set aside.
  6. Open beans and strain, set aside.
  7. In a medium skillet, heat vegan butter over medium heat. Add in prepared corn, salt, and chili flake. Stir to combine about 1 minute.
  8. Let corn brown slightly, sauteing on medium heat for about 5 – 6 minutes. Turn off heat.
  9. Add in juice from 1 lime and the mayonnaise. Stir to combine until the mayonnaise has combined. Add in the beans, onions, scallions, and radishes. Stir to combine–you may need to separate the radish slices.
  10. Once combined, spoon mixture onto a large serving platter. Top with scattered tomato halves and additional flakey salt. Grate your vegan cheese of choice generously across the top and serve with additional lime slices. 

Notes

*To make corn silk tea, steep silks from shucked corn in boiling water for 4 – 5 minutes. Strain, let cool slightly, and enjoy. Add a bit of your favorite sweetener if desired.

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