Make this easy Esquites Mexican Street Corn Salad with roasted corn, avocado, tomatoes, peppers, lime, Cotija cheese, and bacon bits.
Fresh, colorful, and loaded with bold flavor, this Esquites Mexican Street Corn Salad Recipe combines sweet roasted corn with creamy avocado, juicy Kumato tomatoes, crisp bell peppers, red onion, and fresh cilantro. Lime juice adds a bright, tangy finish, while salty Cotija cheese and savory bacon bits make every bite satisfying.
Roasting the corn brings out its natural sweetness and creates a tender base for the salad. For even more traditional street corn flavor, the ears can be grilled until lightly charred before the kernels are removed from the cobs.
This easy Mexican corn salad is perfect for summer cookouts, backyard barbecues, taco nights, potlucks, and casual family dinners. Serve it immediately for the freshest texture, or chill it briefly to allow the lime, seasonings, and vegetables to come together.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 8 servings
Ingredients
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
1/4 package Cotija cheese, crumbled
1/4 package bacon bits
2 tablespoons Mexican seasoning
1 tablespoon salt
Directions
Step 1: Preheat the Oven
Preheat the oven to 400°F. Prepare a baking sheet large enough to hold all eight ears of corn.
Step 2: Wrap the Corn
Wrap each ear of corn individually in aluminum foil. Arrange the wrapped corn in a single layer on the baking sheet.
Step 3: Roast the Corn
Place the baking sheet in the oven and roast the corn for 10 minutes, or until it is tender and fragrant. Remove the corn from the oven and allow it to cool for about 5 minutes, or until it can be handled safely.
Step 4: Remove the Corn Kernels
Carefully unwrap the cooled corn. Stand each ear upright on a cutting board and use a sharp knife to cut the kernels from the cob. Transfer the kernels to a large mixing bowl.
Step 5: Add the Vegetables
Add the diced red bell pepper, orange bell pepper, avocados, Kumato tomatoes, red onion, and chopped cilantro to the bowl with the roasted corn.
Step 6: Season the Salad
Pour the fresh lime juice over the corn and vegetables. Sprinkle the Mexican seasoning and salt evenly over the mixture.
Step 7: Toss the Salad
Gently toss the ingredients until everything is evenly combined and coated with the lime juice and seasonings. Take care not to mash the diced avocado.
Step 8: Add the Toppings
Top the salad with the crumbled Cotija cheese and bacon bits. Gently fold them into the salad or leave them scattered over the top for serving.
Step 9: Serve
Serve the Esquites Mexican Street Corn Salad immediately for the freshest flavor and texture. For a chilled salad, refrigerate it for 30 minutes before serving to allow the flavors to meld.
Notes
For a more traditional street corn flavor, grill the corn over medium-high heat until tender and lightly charred. Allow it to cool slightly before cutting the kernels from the cobs.
For additional heat, add diced jalapeños, serrano peppers, or a pinch of cayenne pepper.
For a creamier variation, gently stir in a few tablespoons of Mexican crema or sour cream before serving.
If preparing the salad ahead of time, add the avocado shortly before serving to help preserve its color and texture.
The amount contained in a package of Cotija cheese or bacon bits may vary by brand. Use one-quarter of each package as directed, adjusting the distribution over the salad as needed.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
The avocado may soften and darken as the salad sits.
This Mexican street corn salad pairs beautifully with grilled chicken, carne asada, tacos, fajitas, seafood, burgers, and other barbecue favorites.
