Mexican Corn Salad Recipe

Corn: The base of the salad, providing a sweet and slightly crunchy texture.

Cotija cheese: A crumbly Mexican cheese that adds a salty and creamy element.

Cherry tomatoes: Adds a burst of juiciness and color to the salad.

Red onion: Provides a sharp and tangy flavor.

Cilantro: Adds a fresh and herbaceous note.

Jalapeño: Adds a spicy kick to the salad.

Lime juice: Provides acidity and brightness.

Mayonnaise: Adds creaminess to the dressing.

Chili powder: Adds a smoky and spicy flavor.

Salt: Enhances all the flavors in the salad.

When charring the corn in the skillet, make sure to spread it out in an even layer and avoid stirring too frequently. This allows the corn to develop a nice, smoky flavor and achieve those desirable charred bits. If using frozen corn, ensure it is fully thawed and patted dry to prevent excess moisture, which can hinder the charring process.

• corn kernels - Substitute with grilled zucchini: Grilled zucchini provides a similar texture and a slightly sweet flavor that complements the other ingredients.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and tangy flavor, making it a good alternative.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an excellent substitute.

• red onion - Substitute with green onions: Green onions offer a milder flavor and a nice crunch, which can be a good alternative to red onions.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace the herbaceous notes of cilantro.

• jalapeño - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile, making them a suitable substitute.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness, which can replace the lime juice.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, making it a healthier alternative to mayonnaise.

• chili powder - Substitute with paprika: Paprika offers a mild heat and smoky flavor, which can replace the chili powder.

• salt - Substitute with sea salt: Sea salt provides a similar level of salinity and can be used as a direct replacement.

• To store your Mexican corn salad, transfer it to an airtight container. This will help maintain its freshness and prevent it from absorbing any unwanted odors from the fridge.

• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days. The cilantro and cherry tomatoes might lose some of their crispness over time, but the flavors will meld beautifully.

• If you plan to make the salad ahead of time, consider storing the dressing separately. Combine the lime juice, mayonnaise, chili powder, and salt in a small container and mix it with the corn mixture just before serving. This will keep the salad from becoming soggy.

• For freezing, note that Mexican corn salad is best enjoyed fresh. However, if you must freeze it, do so without the dressing. Place the corn mixture in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.

• Label the container with the date and contents. The corn mixture can be frozen for up to 2 months. When ready to use, thaw it in the refrigerator overnight.

• Once thawed, add the dressing and give it a good toss to combine. The texture of the cherry tomatoes and cilantro might be slightly altered, but the flavors will still be delightful.

• If you find the salad too watery after thawing, drain any excess liquid before adding the dressing. This will help maintain the desired consistency.

• Enjoy your Mexican corn salad as a side dish, topping for tacos, or even as a dip with tortilla chips. Its versatility makes it a fantastic addition to any meal!

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the Mexican Corn Salad and stir occasionally.
  3. Cook until the corn kernels and other ingredients are warmed through, about 3-5 minutes.
  4. Remove from heat and serve immediately.

• Microwave Method:

  1. Place the Mexican Corn Salad in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on high for 1-2 minutes, stirring halfway through.
  4. Check if the salad is heated to your liking; if not, continue microwaving in 30-second intervals.
  5. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Mexican Corn Salad evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, stirring halfway through.
  5. Remove from the oven and serve warm.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Mexican Corn Salad in an air fryer-safe dish.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Serve immediately once warmed through.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the Mexican Corn Salad to the bowl and stir occasionally.
  4. Heat until the salad is warmed through, about 5-7 minutes.
  5. Carefully remove the bowl and serve.

• Skillet: A flat-bottomed pan used for cooking the corn until it is slightly charred.

• Spatula: Useful for stirring and turning the corn in the skillet to ensure even charring.

• Large bowl: Needed to combine the charred corn, cotija cheese, cherry tomatoes, red onion, cilantro, and jalapeño.

• Small bowl: Used to whisk together the lime juice, mayonnaise, chili powder, and salt for the dressing.

• Whisk: Helps in thoroughly mixing the dressing ingredients to achieve a smooth consistency.

• Knife: Essential for chopping the red onion, cilantro, and jalapeño, as well as halving the cherry tomatoes.

• Cutting board: Provides a safe and stable surface for chopping and preparing the ingredients.

• Measuring cups: Ensures accurate measurement of the corn kernels, cotija cheese, cherry tomatoes, and red onion.

• Measuring spoons: Used to measure the lime juice, mayonnaise, chili powder, and salt precisely.

• Serving spoon: Handy for tossing the salad and serving it once it's ready.

Use pre-charred corn: Save time by using pre-charred corn available in the frozen section of many grocery stores.

Pre-chop ingredients: Pre-chop the red onion, cilantro, and jalapeño in advance and store them in airtight containers.

Ready-made dressing: Use a store-bought lime-based dressing to skip the whisking step.

Batch prep: Double the recipe and store half in the fridge for a quick meal later in the week.

Use a food processor: Quickly chop the cilantro and red onion using a food processor.