Mexican Street Vendor Style Corn Salad Recipe

Corn kernels: The base of the salad, providing a sweet and slightly smoky flavor when charred.

Cotija cheese: A crumbly, salty cheese that adds a rich, tangy flavor to the salad.

Mayonnaise: Adds creaminess and helps bind the ingredients together.

Cilantro: Fresh herb that adds a burst of flavor and color.

Lime juice: Provides acidity and brightness to balance the richness of the mayonnaise and cheese.

Chili powder: Adds a touch of heat and depth of flavor.

Salt: Enhances all the flavors and brings the dish together.

To achieve the perfect char on your corn kernels, make sure your skillet is preheated to medium-high heat before adding the corn. Avoid overcrowding the pan, as this will steam the corn instead of charring it. Stir occasionally to ensure even cooking and to develop a nice, smoky flavor.

• corn kernels - Substitute with grilled zucchini: Grilled zucchini provides a similar texture and smoky flavor, making it a great alternative for those avoiding corn.

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

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy consistency and a slight tang, which can mimic the richness of mayonnaise while being a healthier option.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can serve as a good alternative for those who do not enjoy the taste of cilantro.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a suitable replacement for lime juice.

• chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, which can serve as a good alternative to chili powder.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering a similar flavor profile.

• To keep your Mexican Street Vendor Style Corn Salad fresh and delicious, store it in an airtight container. This will help maintain its vibrant flavors 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 days. The mayonnaise and cotija cheese might cause the salad to become a bit watery over time, so give it a good stir before serving.

• If you plan to make the salad ahead of time, consider storing the corn kernels separately from the other ingredients. Combine everything just before serving to keep the cilantro fresh and the cheese from becoming too soft.

• For longer storage, you can freeze the corn kernels after charring them. Spread them out on a baking sheet to freeze individually before transferring them to a freezer-safe bag or container. This way, you can easily portion out the amount you need later.

• When you're ready to enjoy the salad, thaw the corn kernels in the refrigerator overnight. Once thawed, mix them with the mayonnaise, cotija cheese, cilantro, lime juice, chili powder, and salt as per the original recipe.

• Avoid freezing the entire salad as the mayonnaise and cheese do not freeze well and can alter the texture and taste upon thawing.

• If you find the salad has become too watery after storing, you can drain off some of the excess liquid or add a bit more cotija cheese and cilantro to freshen it up.

• For a quick refresh, add a squeeze of fresh lime juice and a sprinkle of chili powder before serving. This will revive the flavors and give it that just-made taste.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the leftover corn salad to the skillet.
  3. Stir occasionally to ensure even heating, for about 5-7 minutes.
  4. Once warmed through, transfer to a serving dish and enjoy.

• Microwave Method:

  1. Place the leftover corn salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat for an additional 30 seconds if needed.
  5. Serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the corn salad evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, or until heated through.
  5. Remove from the oven, give it a good stir, and serve.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the corn salad in an air fryer-safe dish.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Once warmed, transfer to a serving dish and enjoy.

• Skillet: Use this to char the corn kernels, giving them a slightly smoky flavor.

• Mixing bowl: Combine all the ingredients in this large bowl to ensure even mixing.

• Spatula: Stir the corn kernels in the skillet and mix the ingredients in the bowl.

• Measuring cups: Measure out the corn kernels, cotija cheese, mayonnaise, and cilantro accurately.

• Measuring spoons: Measure the lime juice, chili powder, and salt precisely.

• Knife: Chop the cilantro finely for even distribution in the salad.

• Cutting board: Provide a stable surface for chopping the cilantro.

• Serving spoon: Use this to serve the salad immediately or transfer it to a storage container for chilling.

Use frozen corn: Save time by using frozen corn instead of fresh. It cooks faster and is just as delicious.

Pre-crumbled cheese: Buy pre-crumbled cotija cheese to skip the crumbling step.

Pre-chopped cilantro: Purchase pre-chopped cilantro to eliminate chopping time.

Mix in advance: Combine all ingredients except the corn ahead of time. Just add the charred corn when ready to serve.

Use a non-stick skillet: A non-stick skillet heats up quickly and makes charring the corn faster and easier.