Mexican Corn Off The Cob Salad Recipe

Corn: Fresh kernels removed from the cob, providing a sweet and juicy base for the salad.

Cherry tomatoes: Halved for a burst of tangy sweetness in every bite.

Cotija cheese: Crumbled for a salty, tangy flavor that complements the other ingredients.

Cilantro: Chopped to add a fresh, herbaceous note.

Jalapeño: Minced to bring a spicy kick to the salad.

Lime juice: Adds a zesty, tangy brightness to the dressing.

Olive oil: Used in the dressing to add richness and help meld the flavors together.

Chili powder: Provides a smoky, spicy depth to the dressing.

Salt: Enhances the overall flavor of the salad.

Pepper: Adds a touch of heat and balances the flavors.

To achieve perfectly charred corn kernels, make sure your skillet is preheated to medium-high heat before adding the corn. Stir occasionally to ensure even charring, but allow the kernels to sit undisturbed for a minute or two at a time to develop that desirable smoky flavor.

• corn - Substitute with frozen corn: If fresh corn is not available, frozen corn can be a convenient and equally delicious alternative.

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

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

• cilantro - Substitute with parsley: Parsley can provide a fresh, slightly peppery flavor if you are not a fan of cilantro.

• jalapeño - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile, making them a good alternative.

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

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a good substitute.

• chili powder - Substitute with paprika: Paprika can provide a milder heat and smoky flavor, which can be a good alternative if you prefer less spice.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral content.

• pepper - Substitute with white pepper: White pepper can offer a similar heat and flavor without the black specks, which can be preferable for some dishes.

• Allow the corn salad to cool completely before storing. This helps maintain the texture and prevents condensation, which can make the salad soggy.

• Transfer the corn salad to an airtight container. This will keep the flavors fresh and prevent any unwanted odors from seeping in.

• Store the container in the refrigerator if you plan to consume the salad within 3-4 days. The cotija cheese and cherry tomatoes will stay fresh and flavorful within this time frame.

• For longer storage, consider freezing the corn salad. However, note that the texture of the cherry tomatoes and cilantro may change slightly upon thawing.

• To freeze, place the corn salad in a freezer-safe container or a resealable freezer bag. Remove as much air as possible to prevent freezer burn.

• Label the container with the date to keep track of its freshness. The corn salad can be frozen for up to 2 months.

• When ready to eat, thaw the corn salad in the refrigerator overnight. This slow thawing process helps maintain the integrity of the ingredients.

• Before serving, give the corn salad a good stir to redistribute the dressing and flavors. You may want to add a bit more lime juice or olive oil to freshen it up.

• If the cotija cheese has become too soft or the cherry tomatoes too mushy, consider adding fresh ingredients to enhance the texture and flavor.

• Enjoy your Mexican corn off the cob salad as a side dish, a topping for tacos, or even as a vibrant addition to a burrito bowl.

• Stovetop Method:

  • Heat a non-stick skillet over medium heat.
  • Add the corn salad and stir occasionally until warmed through, about 5-7 minutes.
  • Be careful not to overcook, as you want to maintain the crunchiness of the corn and cherry tomatoes.

• Microwave Method:

  • Place the corn salad in a microwave-safe dish.
  • Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  • Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  • Check the temperature and heat in additional 30-second intervals if necessary.

• 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 warmed through.

• Steaming Method:

  • Place the corn salad in a heatproof dish that fits into a steamer basket.
  • Fill a pot with a small amount of water and bring to a simmer.
  • Place the steamer basket over the pot, cover, and steam for about 5-7 minutes.
  • This method helps retain the freshness and flavor of the ingredients.

• Sous Vide Method:

  • Place the corn salad in a vacuum-sealed bag.
  • Set your sous vide machine to 140°F (60°C).
  • Submerge the bag in the water bath and heat for about 20 minutes.
  • This method ensures even heating and preserves the texture of the ingredients.

• Room Temperature Method:

  • If you prefer not to heat the salad, simply let it sit at room temperature for about 30 minutes before serving.
  • This allows the flavors to meld together without altering the texture of the ingredients.

• Skillet: Used to cook the corn kernels until they are slightly charred, enhancing their flavor and adding a smoky element to the salad.

• Mixing bowl: A large bowl to combine the cooked corn, cherry tomatoes, cotija cheese, cilantro, and jalapeño, ensuring all ingredients are evenly distributed.

• Small bowl: Used to whisk together the lime juice, olive oil, and chili powder to create the dressing for the salad.

• Whisk: Helps to thoroughly mix the lime juice, olive oil, and chili powder, ensuring a well-emulsified dressing.

• Knife: Essential for halving the cherry tomatoes, chopping the cilantro, and mincing the jalapeño.

• Cutting board: Provides a safe and stable surface for cutting the cherry tomatoes, cilantro, and jalapeño.

• Measuring cups: Used to measure out the cherry tomatoes and cotija cheese accurately.

• Measuring spoons: Ensures precise measurement of the lime juice, olive oil, and chili powder.

• Spatula: Useful for tossing the salad ingredients together without damaging the delicate components.

• Serving bowl: A bowl to present the salad attractively, whether serving immediately or chilling in the fridge for later.

Pre-cook the corn: Cook the corn kernels in advance and store them in the fridge. This way, you can quickly assemble the salad when needed.

Use pre-crumbled cheese: Buy cotija cheese that is already crumbled to save time on preparation.

Pre-chop ingredients: Chop the cilantro and jalapeño ahead of time and store them in airtight containers.

Make the dressing ahead: Whisk together the lime juice, olive oil, and chili powder and keep it in the fridge. This will allow you to quickly dress the salad when ready.

Use a sharp knife: A sharp knife will make chopping cherry tomatoes and other ingredients faster and more efficient.