Mexican Corn Salad Recipe

Corn: Fresh ears of corn are charred to add a smoky flavor.

Cotija cheese: A crumbly, salty cheese that enhances the salad's taste.

Cherry tomatoes: Adds a burst of sweetness and color.

Red onion: Provides a sharp, tangy bite.

Cilantro: Fresh herb that adds a citrusy, slightly peppery flavor.

Jalapeño: Adds a mild heat to the salad.

Lime juice: Freshly squeezed for a zesty kick.

Mayonnaise: Helps to bind the ingredients together with a creamy texture.

Chili powder: Adds a smoky, spicy flavor.

Salt: Enhances all the flavors in the salad.

When charring the corn in the skillet, make sure to rotate the ears frequently to achieve an even char. This will enhance the flavor and add a smoky depth to the salad. If you prefer a more intense char, you can also use a grill instead of a skillet.

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. Thaw and drain them before using.

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

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them a suitable replacement.

• red onion - Substitute with green onions: Green onions provide a milder flavor and can be used if red onions are too strong.

• cilantro - Substitute with parsley: Parsley can be used if you do not like the taste of cilantro, though it will alter the flavor slightly.

• jalapeño - Substitute with serrano pepper: Serrano peppers are similar in heat and flavor, making them a good substitute.

• lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidity and brightness to the dish.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt can be used for a healthier alternative, providing creaminess with less fat.

• chili powder - Substitute with paprika: Paprika can be used for a milder flavor, or you can mix it with a pinch of cayenne for added heat.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and umami, though use sparingly to avoid overpowering the dish.

• To store your Mexican 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. The salad will stay fresh for up to 3 days, allowing the flavors to meld beautifully over time.
• If you plan to enjoy the salad later, consider storing the dressing separately. This will keep the corn and vegetables crisp and prevent them from becoming soggy.
• For freezing, it's best to avoid freezing the entire salad. Instead, freeze the corn kernels separately. Spread them out on a baking sheet and place in the freezer until they are solid. Then, transfer the frozen kernels to a freezer-safe bag or container.
• When you're ready to make the salad, simply thaw the corn in the refrigerator overnight. Combine with fresh cherry tomatoes, red onion, cilantro, and jalapeño before adding the dressing.
• If you must freeze the entire salad, be aware that the texture of the vegetables may change upon thawing. To mitigate this, freeze the salad in individual portions and consume within 1 month.
• When thawing the entire salad, place it in the refrigerator for several hours or overnight. Give it a good stir before serving to redistribute the dressing and flavors.
• Always taste the salad after thawing and adjust the seasoning if necessary. A squeeze of fresh lime juice can revive the flavors and bring back some of the salad's original zest.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the leftover Mexican corn salad to the skillet.
  3. Stir occasionally to ensure even heating, for about 3-5 minutes.
  4. Once warmed through, remove from heat and serve immediately.

• Microwave Method:

  1. Place the Mexican 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.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Mexican 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, stir, and serve immediately.

• Steaming Method:

  1. Place the Mexican corn salad in a heatproof bowl that fits into a steamer basket.
  2. Fill a pot with a small amount of water and bring to a simmer.
  3. Place the steamer basket over the simmering water, ensuring the water does not touch the bowl.
  4. Cover and steam for about 5-7 minutes, or until heated through.
  5. Carefully remove the bowl and serve immediately.

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

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

• Cutting board: Provides a stable surface for cutting the kernels off the cob and chopping other ingredients.

• Chef's knife: Essential for cutting the kernels off the cob, chopping the red onion, cilantro, and mincing the jalapeño.

• Large mixing bowl: Used to combine the corn kernels with the other salad ingredients.

• Small bowl: Ideal for whisking together the lime juice, mayonnaise, chili powder, and salt.

• Whisk: Used to mix the lime juice, mayonnaise, chili powder, and salt into a smooth dressing.

• Measuring cups: Necessary for accurately measuring the cotija cheese, cherry tomatoes, and other ingredients.

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

• Serving spoon: Handy for tossing the salad and serving it.

Pre-char the corn: Grill or char the corn ahead of time and store it in the fridge. This saves time when you’re ready to assemble the salad.

Pre-chop ingredients: Chop the red onion, cilantro, and jalapeño in advance. Store them in airtight containers to keep them fresh.

Use frozen corn: If you’re in a hurry, use frozen corn instead of fresh. Thaw and char it quickly in a hot skillet.

Make the dressing ahead: Whisk together the lime juice, mayonnaise, chili powder, and salt and store it in the fridge. This way, you can just pour and mix when ready.