Mexican Street Corn Salad

Corn: Fresh ears of corn are the star of this dish, providing a sweet and juicy base.

Mayonnaise: Adds creaminess to the dressing, balancing the flavors.

Sour cream: Contributes a tangy richness to the salad.

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

Lime: Fresh lime juice adds a zesty brightness to the dish.

Cilantro: Freshly chopped cilantro adds a burst of herbal flavor.

Chili powder: Provides a mild heat and smokiness.

Salt: Enhances all the flavors in the salad.

Black pepper: Adds a touch of spice and depth.

To achieve the perfect char on the corn, make sure your skillet is preheated to medium-high heat before adding the shucked ears. Rotate the corn occasionally to ensure even charring on all sides. This step enhances the flavor by adding a smoky, caramelized taste that complements the creamy dressing.

• 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.