Mexican Corn Off The Cob Salad Recipe

Corn: Fresh ears of corn, husked and ready to be charred for a smoky flavor.

Cotija cheese: A crumbly, salty Mexican cheese that adds richness to the salad.

Mayonnaise: Adds creaminess and helps bind the ingredients together.

Sour cream: Provides a tangy contrast to the sweet corn.

Cilantro: Freshly chopped, it adds a bright, herbaceous flavor.

Jalapeño: Finely chopped, it brings a spicy kick to the salad.

Red onion: Adds a sharp, pungent flavor and a bit of crunch.

Lime: Freshly juiced, it adds acidity and brightness.

Chili powder: Adds a smoky, spicy depth to the salad.

When cutting the corn off the cob, use a sharp knife and place the cob upright in a large bowl. This will help catch the kernels as they fall, minimizing mess. To achieve a perfect char on the corn, ensure the skillet is preheated to medium-high heat before adding the kernels. Stir occasionally to get an even char without burning. For an extra layer of flavor, consider grilling the corn on the cob first before cutting it off and adding it to the skillet. This will impart a smoky taste that enhances the overall dish.

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. They are convenient and retain much of the flavor and texture of fresh corn.

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

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor similar to mayonnaise, but with fewer calories and more protein.

• sour cream - Substitute with crema: Crema is a Mexican dairy product that is similar to sour cream but slightly thinner and less tangy, making it a suitable replacement.

• cilantro - Substitute with parsley: For those who dislike the taste of cilantro, parsley can be used as it provides a fresh, herbaceous flavor without the soapy taste some associate with cilantro.

• jalapeño - Substitute with serrano pepper: Serrano pepper is a good substitute for jalapeño as it has a similar heat level and flavor profile.

• red onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor compared to red onion, making them a good alternative.

• lime - Substitute with lemon: Lemon juice can be used in place of lime juice, providing a similar acidic and citrusy flavor.

• chili powder - Substitute with paprika: Paprika can be used as a milder alternative to chili powder, adding a smoky flavor without too much heat.

• To store your Mexican Corn Off The Cob 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. The cilantro and lime juice will keep the flavors vibrant, but the mayonnaise and sour cream might cause the salad to become a bit watery over time.
• If you plan to make the salad ahead of time, consider keeping the cotija cheese separate and adding it just before serving. This will ensure the cheese remains crumbly and doesn't get soggy.
• For freezing, it's best to avoid freezing the salad as a whole. The mayonnaise and sour cream do not freeze well and can separate upon thawing, resulting in a less desirable texture.
• However, you can freeze the charred corn separately. Spread the corn kernels in a single layer on a baking sheet and place it in the freezer. Once the kernels are frozen, transfer them to a freezer-safe bag or container. This method prevents the kernels from clumping together.
• When you're ready to make the salad, simply thaw the corn in the refrigerator overnight and proceed with the recipe as usual.
• If you have leftover salad that you wish to freeze despite the texture changes, place it in a freezer-safe container, leaving some space at the top for expansion. Label the container with the date and use it within 1 month for the best quality.
• To thaw, move the container from the freezer to the refrigerator and let it thaw slowly overnight. Give it a good stir before serving to reincorporate any separated ingredients.

• Preheat your oven to 350°F. Spread the Mexican Corn Off The Cob Salad evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until warmed through.

• For a quicker option, use a microwave. Place the salad in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating.

• If you prefer a stovetop method, heat a skillet over medium heat. Add the salad and stir occasionally until warmed through, about 5-7 minutes. This method can help retain some of the charred flavor from the original cooking.

• For a unique twist, reheat the salad in a cast-iron skillet over medium-high heat. This will give it a slightly crispy texture, enhancing the charred corn and spices. Heat for about 5 minutes, stirring occasionally.

• If you have an air fryer, preheat it to 350°F. Place the salad in the air fryer basket and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will keep the corn slightly crispy.

• Knife: To cut the corn off the cob and finely chop the jalapeño and red onion.

• Cutting board: A surface to safely cut the corn, jalapeño, and red onion.

• Skillet: To heat and char the corn over medium-high heat.

• Spatula: To stir and turn the corn in the skillet to ensure even charring.

• Large bowl: To mix all the ingredients together.

• Measuring cups: To measure out the mayonnaise, sour cream, and cotija cheese.

• Measuring spoons: To measure the chili powder.

• Juicer: To extract the juice from the lime.

• Mixing spoon: To combine all the ingredients in the large bowl.

• Refrigerator: To chill the salad if not serving immediately.

Pre-cut ingredients: Chop the cilantro, jalapeño, and red onion in advance and store them in airtight containers.

Use frozen corn: Substitute fresh corn with frozen to skip the husking and cutting steps.

Pre-mix dressing: Combine mayonnaise, sour cream, lime juice, and chili powder ahead of time.

Char in batches: If using a small skillet, char the corn in batches to ensure even cooking.

Store properly: Make the salad a day ahead and store it in the fridge to let flavors meld.