Mexican Street Vendor Style Corn Salad Recipe

Corn: Fresh ears of corn are used for their sweet and juicy kernels, which are charred to add a smoky flavor.

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

Mayonnaise: Provides creaminess and helps bind the ingredients together.

Cilantro: Freshly chopped cilantro adds a bright, herbal note to the dish.

Lime juice: Freshly squeezed lime juice adds acidity and a refreshing citrus flavor.

Chili powder: Adds a mild heat and depth of flavor to the salad.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a subtle heat and earthiness to the dish.

To achieve perfectly charred corn, ensure your skillet is preheated to medium-high heat before adding the ears. This will help in developing a nice, smoky flavor without overcooking the kernels. Turn the corn occasionally to get an even char on all sides. Once charred, allow the corn to cool slightly before cutting the kernels off the cob. This will make handling easier and prevent any accidental burns.

• corn - Substitute with frozen corn kernels: If fresh corn is unavailable, frozen corn kernels can be used. They are convenient and maintain a similar sweetness and texture when cooked.

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

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and a slight tang, similar to mayonnaise, while also being a healthier option.

• cilantro - Substitute with parsley: Parsley can be used if you prefer a milder herb flavor or if cilantro is not available. It adds freshness without overpowering the dish.

• lime juice - Substitute with lemon juice: Lemon juice can be used as an alternative to lime juice, offering a similar acidity and citrus flavor.

• chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, making it a suitable substitute for chili powder if you want less spice.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper can be used if you prefer a milder pepper flavor or want to avoid visible black specks in the dish.

• To keep your Mexican street vendor style corn salad fresh and vibrant, store it in an airtight container. This will help maintain its delightful flavors and prevent it from absorbing any unwanted odors from the fridge.

• If you plan to enjoy the salad within a couple of days, place it in the refrigerator. The cool environment will keep the cotija cheese creamy and the cilantro fresh, while the lime juice continues to infuse its zesty essence.

• For those who wish to savor the salad at a later date, freezing is an option. However, be mindful that the texture of the corn may change slightly upon thawing. To freeze, transfer the salad into a freezer-safe container or a resealable plastic bag, ensuring you remove as much air as possible to prevent freezer burn.

• When you're ready to enjoy your frozen delight, allow it to thaw in the refrigerator overnight. This gentle thawing process will help retain the salad's original flavors and textures.

• Before serving, give the salad a good stir to reincorporate any separated ingredients. You might want to add a fresh squeeze of lime juice or a sprinkle of cilantro to revive its zest and aroma.

• If you notice any excess moisture after thawing, simply drain it off to keep your salad from becoming soggy, ensuring each bite is as delightful as the first.

• Use a skillet: Heat a non-stick skillet over medium heat. Add the leftover corn salad and stir occasionally until warmed through. This method helps maintain the charred texture of the corn while gently warming the cotija cheese and mayonnaise mixture.

• Microwave method: Place the corn salad in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring in between, until the salad is heated to your liking.

• Oven method: 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. Bake for about 10-15 minutes, or until heated through. This method is great for reheating larger quantities.

• Steamer basket: Fill a pot with a small amount of water and bring it to a simmer. Place the corn salad in a heatproof bowl or dish that fits into a steamer basket. Cover and steam for about 5-7 minutes, or until warmed through. This gentle method helps retain the salad's moisture and flavor.

• Sous vide: If you have a sous vide setup, place the corn salad in a vacuum-sealed bag or a zip-top bag with the air removed. Submerge in a water bath set to 140°F (60°C) for about 30 minutes. This method ensures even heating without overcooking any ingredients.

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

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

• Knife: Essential for cutting the kernels off the cob once the corn has cooled.

• Cutting board: Provides a stable surface for cutting the corn kernels off the cob.

• Mixing bowl: A large bowl used to combine the corn kernels with the other ingredients.

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

• Measuring spoons: Necessary for measuring the lime juice, chili powder, salt, and black pepper.

• Spatula: Ideal for mixing all the ingredients together in the mixing bowl.

• Serving spoon: Used for serving the salad once it's ready.

Char the corn in advance: Grill or char the corn a day ahead and store it in the fridge to save time on cooking day.

Use pre-crumbled cheese: Buy pre-crumbled cotija cheese to skip the step of crumbling it yourself.

Pre-mix the dressing: Combine mayonnaise, lime juice, chili powder, salt, and black pepper in a jar and shake well. Store in the fridge until needed.

Chop cilantro ahead: Chop cilantro in advance and store it in an airtight container to save prep time.

Use frozen corn: Substitute fresh corn with frozen corn to eliminate shucking and cutting.