Mexican Street Vendor Style Corn Salad Recipe

Corn kernels: The base of the salad, providing a sweet and juicy crunch.

Mayonnaise: Adds creaminess and binds the ingredients together.

Cotija cheese: A crumbly, salty cheese that enhances the flavor.

Lime juice: Adds a tangy, refreshing zest.

Cilantro: Fresh herb that adds a burst of flavor and color.

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

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a subtle kick and balances the flavors.

To achieve the perfect char on the corn kernels, make sure your skillet is preheated to medium-high heat before adding the corn. Avoid overcrowding the pan to ensure even charring. Stir occasionally, but allow the kernels to sit undisturbed for intervals to develop that desirable smoky flavor.

• corn kernels - Substitute with hominy: Hominy has a similar texture and can provide a unique flavor twist.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a tangy flavor and a healthier alternative with more protein.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidic and citrusy flavor.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery taste, though it lacks cilantro's distinctive flavor.

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

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• To store the Mexican Street Vendor Style Corn Salad, transfer it to an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. For optimal taste, consume within the first 24 hours.
• If you plan to freeze the salad, it is best to do so without the mayonnaise and cotija cheese. These ingredients can be added fresh after thawing to maintain the best texture and flavor.
• To freeze, spread the corn kernels mixture (without the mayonnaise and cheese) on a baking sheet in a single layer. Freeze for about 1-2 hours until the kernels are solid.
• Once the kernels are frozen, transfer them to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.
• When ready to serve, thaw the frozen corn mixture in the refrigerator overnight. Once thawed, mix in the mayonnaise, cotija cheese, and other ingredients as per the recipe.
• For a quick thaw, place the frozen corn mixture in a colander and run under cold water until thawed. Pat dry with a paper towel before mixing with the remaining ingredients.
• Always check the salad for any off smells or changes in texture before consuming, especially if it has been stored for an extended period.

• For a quick and easy method, use the microwave. Place the corn salad in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a bit of a crisp texture, reheat the corn salad in a skillet. Add a small amount of olive oil or butter to the skillet and heat over medium heat. Add the corn salad and stir occasionally until warmed through, about 3-5 minutes.

• For an oven method, preheat your oven to 350°F (175°C). Spread the corn salad evenly in an oven-safe dish, cover with aluminum foil to prevent drying out, and bake for about 10-15 minutes or until heated through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the corn salad in an air fryer-safe dish and heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

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

• Mixing bowl: A large bowl used to combine all the ingredients together.

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

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

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

• Knife: Used to chop the cilantro finely.

• Cutting board: A surface used to chop the cilantro.

• Serving spoon: Used to mix the ingredients in the mixing bowl and to serve the salad.

• Refrigerator: Used to chill the salad if you choose to serve it later.

Use frozen corn: Save time by using frozen corn instead of fresh. It’s pre-cooked and only needs a quick char in the skillet.

Pre-chop ingredients: Chop the cilantro and crumble the cotija cheese ahead of time to streamline the assembly process.

Mix in advance: Combine the mayonnaise, lime juice, chili powder, salt, and black pepper in a bowl before adding the corn to save time on mixing.

Use canned corn: Opt for canned corn if you’re in a hurry. Just drain and char it quickly in the skillet.