Bring the bold flavors of Mexican street food to your table with this vibrant Esquites Mexican Street Corn Salad. Made with sweet roasted corn, creamy avocado, juicy Kumato tomatoes, colorful bell peppers, tangy lime juice, and salty Cotija cheese, this easy corn salad is packed with fresh flavor in every bite. Perfect for summer cookouts, taco nights, potlucks, and backyard barbecues, this Mexican corn salad is a crowd-pleasing side dish that is simple to prepare and bursting with texture.
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Servings
8 servings
8 ears fresh corn
1 red bell pepper, diced
1 orange bell pepper, diced
1 bunch fresh cilantro, chopped
2 avocados, diced
2 packages Kumato tomatoes, diced
1 red onion, finely diced
Juice of 4 limes
¼ package Cotija cheese, crumbled
¼ package bacon bits
2 tablespoons Mexican seasoning
1 tablespoon salt
Roast the Corn
Preheat the oven to 400°F.
Wrap each ear of corn in aluminum foil and place them on a baking sheet. Roast for 10 minutes, or until the corn is tender and fragrant. Remove from the oven and allow the corn to cool for about 5 minutes.
Prepare the Salad
Once the corn is cool enough to handle, carefully cut the kernels from the cobs and transfer them to a large mixing bowl.
Add the diced Kumato tomatoes, red bell pepper, orange bell pepper, avocado, red onion, and chopped cilantro.
Pour the fresh lime juice over the vegetables and corn.
Sprinkle the Mexican seasoning and salt over the mixture. Gently toss until all ingredients are evenly coated and combined.
Finish and Serve
Top the salad with crumbled Cotija cheese and bacon bits.
Serve immediately for the freshest flavor, or refrigerate for 30 minutes before serving to allow the flavors to meld together.
For a more authentic street corn flavor, grill the corn over medium-high heat until lightly charred before removing the kernels.
If you enjoy spicy dishes, add diced jalapeños, serrano peppers, or a pinch of cayenne pepper.
For a creamier variation, stir in a few tablespoons of Mexican crema or sour cream before serving.
To keep the avocado fresh, add it just before serving if preparing the salad ahead of time.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
This Mexican Street Corn Salad pairs beautifully with grilled chicken, carne asada, tacos, fajitas, seafood, burgers, and barbecue favorites.
