Mexican Street Vendor Style Corn Salad Recipe

Corn: Fresh ears of corn are best for this recipe, providing a sweet and juicy base.

Cotija cheese: A crumbly Mexican cheese that adds a salty, tangy flavor.

Mayonnaise: Adds creaminess and helps bind the ingredients together.

Cilantro: Freshly chopped cilantro adds a burst of freshness and color.

Chili powder: Provides a bit of heat and smokiness to the salad.

Lime juice: Freshly squeezed lime juice adds tanginess and brightens the flavors.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the salad.

When charring the corn in the skillet, make sure to keep the heat at medium-high and avoid overcrowding the pan. This allows the corn to char evenly and develop a smoky flavor without steaming. If necessary, cook the corn in batches to ensure each ear gets properly charred.

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. Simply thaw and cook them as you would fresh corn.

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

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor similar to mayonnaise, but with fewer calories and more protein.

• cilantro - Substitute with parsley: If you are not a fan of cilantro or cannot find it, parsley can be used as a fresh herb substitute, though it will have a milder flavor.

• chili powder - Substitute with paprika and cayenne pepper: A mix of paprika and a small amount of cayenne pepper can mimic the flavor and heat of chili powder.

• lime juice - Substitute with lemon juice: Lemon juice can be used in place of lime juice for a similar acidic and citrusy flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, providing a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper can be used in place of black pepper for a similar peppery flavor, though it is slightly milder.

• To store your Mexican Street Vendor Style Corn Salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in. Place the container in the refrigerator where it can stay fresh for up to 3-4 days.

• If you plan to make the salad ahead of time, consider keeping the cotija cheese and cilantro separate until just before serving. This will help preserve their texture and flavor, ensuring your salad tastes as fresh as possible.

• For freezing, it's best to avoid freezing the entire salad as the mayonnaise can separate and the cilantro can become mushy. Instead, freeze the charred corn kernels separately. Spread them out on a baking sheet in a single layer and place in the freezer until they are solid. Then, transfer the frozen kernels to a zip-top freezer bag or an airtight container. They can be frozen for up to 2 months.

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

• If you find that the salad has become a bit watery after storing, simply drain off any excess liquid and give it a good stir before serving. This will help restore its creamy consistency.

• For an added burst of freshness, consider adding a squeeze of fresh lime juice and a sprinkle of chopped cilantro just before serving. This will brighten up the flavors and make the salad taste as if it was just made.

• Preheat your oven to 350°F (175°C). Spread the corn salad evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until warmed through.

• For a quick reheat, use the microwave. Place the corn salad in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• If you prefer a stovetop method, heat a skillet over medium heat. Add the corn salad and stir occasionally until warmed through, about 5-7 minutes. This method helps to retain the charred flavor of the corn.

• For an added twist, reheat the corn salad in a cast-iron skillet over medium-high heat. This will give it a slightly crispy texture. Stir occasionally and heat for about 5-7 minutes.

• If you have an air fryer, preheat it to 350°F (175°C). Place the corn salad in an air fryer-safe dish or on a piece of aluminum foil. Heat for about 5 minutes, shaking the basket halfway through to ensure even heating.

• Skillet: A flat-bottomed pan used for cooking the corn over medium-high heat to achieve a charred texture.

• Tongs: Useful for turning the corn occasionally while it cooks in the skillet.

• Cutting board: Provides a stable surface to cut the kernels off the cob after the corn has cooled.

• Chef's knife: Essential for cutting the kernels off the cob and chopping the cilantro.

• Large bowl: Used to mix the corn kernels with the other ingredients to create the salad.

• Measuring cups: Necessary for accurately measuring the mayonnaise and cotija cheese.

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

• Mixing spoon: Helps in combining all the ingredients evenly in the large bowl.

• Refrigerator: Used to store the salad if you choose to refrigerate it before serving.

Pre-char the corn: Grill or char the corn ahead of time and store it in the refrigerator until ready to use.

Use frozen corn: Substitute fresh corn with frozen corn kernels to skip the shucking and charring steps.

Pre-mix the dressing: Combine the mayonnaise, cilantro, chili powder, lime juice, salt, and black pepper in advance and store in the fridge.

Buy pre-crumbled cheese: Purchase pre-crumbled cotija cheese to save time on preparation.

Use a sharp knife: A sharp knife makes cutting the corn kernels off the cob quicker and easier.