Mexican Street Corn Salad

Corn: Fresh ears of corn are the base of this salad, giving it a sweet and slightly smoky flavor when cooked.

Mayonnaise: Adds creaminess and helps bind the salad together.

Sour cream: Gives a tangy richness that balances the other flavors.

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

Lime: Fresh lime juice brightens the salad with a zesty citrus flavor.

Cilantro: Fresh herbs that add a burst of green, fresh flavor.

Chili powder: Adds a mild heat and smoky spice to the dish.

Salt: Enhances all the flavors in the salad.

Black pepper: Adds a little extra spice and depth.

One of the coolest parts of making this Mexican Street Corn Salad is getting those corn kernels off the cob. It might seem tricky at first, but once you get the hang of it, it’s super easy and makes your salad taste way better. Here’s how you do it step by step:

1. Hold the ear of corn upright on a cutting board, with the wide end resting on the board so it’s steady.
2. Use a sharp knife and carefully slice downward, cutting the kernels off the cob. Try to cut as close to the cob as possible to get the whole kernel.
3. Keep turning the cob and slicing until all the kernels are off.

Doing this right means you get nice, whole kernels that mix well with the creamy dressing and the crumbly cotija cheese. If you just try to scrape the kernels off or don’t hold the cob steady, you might end up with uneven pieces or even hurt yourself. Plus, whole kernels look prettier and give you that perfect bite every time.

When I first tried this, I was nervous about the knife slipping, so I held the cob in my hand. That made it wobbly, and I almost cut myself! Now, I always stand the cob on the board, and it feels much safer and easier. Also, if you want to save time, you can use frozen corn kernels instead of fresh, but fresh roasted kernels have that smoky, charred flavor that really makes the salad pop.

Once you’ve got your kernels ready, mixing them with the mayonnaise, sour cream, and spices is a breeze, and your salad will be full of fresh, tasty bites. Give it a try—you’ll be surprised how much fun it is!

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. Thaw and roast them to mimic the flavor of fresh grilled corn.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tanginess while being lower in fat and calories.

• sour cream - Substitute with crema Mexicana: Crema Mexicana is a Mexican-style sour cream that offers a slightly different flavor profile but works well in this dish.

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

• lime - Substitute with lemon: Lemon juice can be used in place of lime juice, though it will impart a slightly different citrus flavor.

• cilantro - Substitute with parsley: Parsley can be used if you are not a fan of cilantro or if it is unavailable. It provides a fresh, green flavor.

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

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

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

• To store your Mexican Street Corn Salad, transfer it to an airtight container. Ensure the lid is tightly sealed to maintain freshness.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days.
• If you plan to enjoy the salad later, consider storing the dressing separately. This prevents the corn from becoming soggy.
• When ready to serve, mix the dressing with the corn and other ingredients. This keeps the flavors vibrant and fresh.
• For freezing, it's best to avoid freezing the entire salad. The texture of mayonnaise and sour cream can change when frozen.
• Instead, freeze the corn kernels separately. Spread them out on a baking sheet and place in the freezer until solid.
• Once frozen, transfer the corn kernels to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• When ready to use, thaw the corn kernels in the refrigerator overnight. Assemble the salad with fresh dressing, cotija cheese, and cilantro for the best taste and texture.

• Preheat your oven to 350°F. 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. Stir halfway to ensure even heating.

• Use a skillet over medium heat. Add a splash of olive oil or a small pat of butter to the pan. Add the corn salad and stir occasionally until heated through, about 5-7 minutes. This method helps maintain the charred flavor of the corn.

• Microwave in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 1-minute intervals, stirring in between, until the corn salad is evenly warmed.

• For a quick refresh, add a bit of fresh lime juice and a sprinkle of cotija cheese after reheating by any method. This will revive the flavors and add a touch of brightness to the dish.

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

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

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

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

• Large bowl: Used to hold the corn kernels once they are cut off the cob and to mix all the ingredients together.

• Small bowl: Ideal for mixing the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to create the dressing.

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

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

• Juicer: Handy for extracting juice from the lime efficiently.

• Mixing spoon: Used to mix the dressing with the corn and other ingredients.

• Refrigerator: If you choose to refrigerate the salad until ready to serve, this will keep it fresh.

Pre-char the corn: Grill or char the corn ahead of time and store it in the fridge. This way, you can skip the cooking step when you're ready to assemble the salad.

Pre-mix the dressing: Combine the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in advance. Store it in an airtight container in the fridge.

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

Pre-chop the cilantro: Chop the cilantro ahead of time and store it in the fridge to save a few minutes during assembly.