Mexican Street Vendor Style Corn Salad Recipe

Corn: The base of the salad, providing a sweet and slightly smoky flavor when charred.

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

Mayonnaise: Adds creaminess and helps bind the ingredients together.

Cilantro: Fresh herb that adds a bright, citrusy note.

Lime juice: Provides acidity and freshness to balance the richness of the mayonnaise.

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

Jalapeño: Adds a spicy kick to the salad.

Salt: Enhances the overall flavor of the dish.

When charring the corn kernels, ensure the skillet is hot enough to achieve a good sear without overcooking. Stir occasionally to get an even char on all sides. This adds a smoky depth to the salad that enhances the overall flavor. If using frozen corn, make sure to thaw and pat it dry to avoid excess moisture, which can prevent proper charring.

• fresh or frozen corn kernels - Substitute with canned corn: Canned corn can be used if fresh or frozen corn is not available. Ensure to drain and rinse well to remove excess salt.

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

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tanginess, with fewer calories and more protein.

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

• juiced lime - Substitute with lemon juice: Lemon juice can provide a similar acidity and freshness if lime is not available.

• chili powder - Substitute with paprika: Paprika can add a mild heat and smoky flavor, though it is less spicy than chili powder.

• diced jalapeño - Substitute with serrano pepper: Serrano peppers are similar in flavor but slightly hotter, making them a good substitute.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the dish.

• 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. The corn salad can be stored for up to 3-4 days. Make sure to give it a good stir before serving to redistribute the flavors.
• If you plan to make the salad ahead of time, consider storing the cotija cheese separately and mixing it in just before serving. This will keep the cheese from becoming too soft and losing its texture.
• For freezing, portion the corn salad into freezer-safe containers or heavy-duty freezer bags. Flatten the bags to remove as much air as possible, which helps prevent freezer burn.
• Label the containers or bags with the date so you can keep track of how long it has been stored. The corn salad can be frozen for up to 2 months.
• When you're ready to enjoy the frozen corn salad, transfer it to the refrigerator to thaw overnight. Once thawed, give it a good stir and check the seasoning. You may need to add a bit more lime juice or chili powder to refresh the flavors.
• Avoid reheating the corn salad as it is best enjoyed cold or at room temperature. Reheating can cause the mayonnaise to separate and the cotija cheese to lose its texture.
• If you find that the corn salad has released some liquid after thawing, simply drain off the excess before serving. This will help maintain the desired consistency and flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the leftover corn salad to the skillet.
  3. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until warmed through.
  4. If the mayonnaise starts to separate, add a small splash of lime juice to help re-emulsify the dressing.

• Microwave Method:

  1. Place the leftover corn salad in a microwave-safe dish.
  2. Cover 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 in additional 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the corn salad evenly in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, stirring halfway through, until heated thoroughly.

• Steaming Method:

  1. Place the leftover corn salad in a heatproof bowl.
  2. Set up a steamer basket over a pot of simmering water.
  3. Cover and steam for about 5-7 minutes, stirring occasionally, until the salad is warmed through.
  4. This method helps retain the moisture and freshness of the cilantro and jalapeño.

• Sous Vide Method:

  1. Seal the leftover corn salad in a vacuum-sealed bag.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and cook for 30 minutes.
  4. This gentle reheating method ensures the cotija cheese and mayonnaise remain creamy and delicious.

• Skillet: A flat-bottomed pan used for cooking the corn kernels until they are slightly charred.

• Spatula: A tool used to stir and turn the corn kernels in the skillet to ensure even charring.

• Large bowl: A container used to mix all the ingredients together.

• Measuring cups: Tools used to measure out the corn kernels, cotija cheese, and mayonnaise accurately.

• Juicer: A tool used to extract juice from the lime.

• Knife: A sharp tool used to dice the jalapeño and chop the cilantro.

• Cutting board: A surface used to safely chop the cilantro and dice the jalapeño.

• Mixing spoon: A utensil used to combine all the ingredients in the large bowl.

• Refrigerator: An appliance used to store the salad if you choose to refrigerate it before serving.

Use frozen corn: Opt for frozen corn kernels to skip the shucking and cutting of fresh corn. It saves time and still delivers great flavor.

Pre-chop ingredients: Chop the cilantro and jalapeño ahead of time and store them in the fridge. This makes assembly quicker.

Pre-mix dressing: Combine the mayonnaise, lime juice, and chili powder in advance. This way, you can just toss it with the corn when ready.

Use a hot skillet: Ensure your skillet is preheated to save time on charring the corn evenly and quickly.