About the Recipe
Mexican Street Corn Salad, also known as Esquites, is a vibrant and delicious dish that captures the essence of Mexican street food. This delightful salad is made by charring fresh corn kernels, which enhances their natural sweetness and gives them a smoky flavor that’s characteristic of street corn. You can roast the kernels on a grill or in a skillet, which helps them develop a golden-brown exterior that adds both texture and depth to the dish.
Once the corn is perfectly charred, it’s combined with a variety of complementary ingredients that elevate its taste. Cotija cheese, a crumbly Mexican cheese, adds a salty and creamy element to the salad. Freshly squeezed lime juice provides a bright acidity that balances the richness of the cheese and the sweetness of the corn. To further enhance the flavor, a blend of spices like chili powder, paprika, or cayenne pepper is often added, which gives the dish a hint of heat and complexity.
Mexican Street Corn Salad can be customized with various add-ins to suit personal tastes or dietary preferences. For example, diced red onions or green onions can add a sharp, pungent flavor, while chopped cilantro adds a refreshing herbaceous note. Some variations might even include diced jalapeños for those who enjoy a spicier kick or avocado for a creamy texture that complements the other ingredients beautifully.
This salad is not only flavorful but also incredibly versatile, making it an ideal side dish for summer gatherings, barbecues, or picnics. It pairs wonderfully with grilled meats, tacos, or even as a standalone dish for a light meal. The vibrant colors and fresh ingredients make it visually appealing, and it can be served either chilled or at room temperature, which adds to its convenience for outdoor dining. Whether you’re enjoying a casual meal with family or hosting a festive celebration, Mexican Street Corn Salad is sure to be a crowd-pleaser that brings a taste of summer to your table.
Ingredients
4 ears of corn
1 red pepper
1 orange pepper
1 bunch of cilantro
2 avocados
2 kumato tomato packages
1 red onion
4 limes juiced
¼ package of cojita cheese
¼ package of your favorite bacon bits
2 tablespoons of your favorite Mexican seasoning
1 tablespoon of salt
Preparation
If you’re looking for a delicious appetizer to accompany your fiesta, this dish is an excellent choice.
Wrap eight ears of corn in aluminum foil and place them in a preheated oven at 400 degrees Fahrenheit.
After 10 minutes, remove the corn from the oven and let it cool for 5 minutes.
Once cooled, cut the corn kernels off the cob and transfer them to a large bowl.
Dice the tomatoes, peppers, avocados, onion, and cilantro and add them to the bowl with the corn.
Top the salad with crumbled cojita cheese.
Juice four limes and pour them over the salad.
Add bacon and your preferred Mexican seasoning.
Notes