Mexican Street Vendor Style Corn Salad Recipe

Corn kernels: These can be fresh or frozen, providing the base for the salad with a sweet and slightly charred flavor.

Cotija cheese: A crumbly, salty Mexican cheese that adds a rich, tangy flavor to the salad.

Mayonnaise: Adds creaminess and helps bind all the ingredients together.

Cilantro: Freshly chopped, it adds a bright, herbal flavor that complements the other ingredients.

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

Lime juice: Adds a tangy, citrusy note that brightens up the dish.

Salt: Enhances all the flavors and brings the dish together.

To achieve the perfect char on the corn kernels, make sure your skillet is preheated to a high temperature before adding the corn. Avoid overcrowding the pan, as this can cause the corn to steam rather than char. Stir occasionally to ensure even cooking, but allow the corn to sit undisturbed for a minute or two at a time to develop that desirable charred flavor.

• corn kernels - Substitute with canned corn: If fresh or frozen corn is unavailable, canned corn can be used. Just make sure to drain and rinse it well to remove any excess salt or preservatives.

• 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, while also being a healthier option with less fat.

• cilantro - Substitute with parsley: If you don't like the taste of cilantro or can't find it, parsley can be used as a milder, yet fresh-tasting herb.

• chili powder - Substitute with paprika: Paprika can provide a similar color and mild heat, though you may need to add a pinch of cayenne pepper if you want more spiciness.

• lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidic and citrusy flavor, though it may be slightly less sweet than lime juice.

• 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. Use sparingly to avoid overpowering the other flavors.

• For short-term storage, place the corn salad in an airtight container. Refrigerate for up to 3 days to maintain its freshness and flavor.
• If you plan to enjoy the corn salad later, consider storing the cotija cheese separately. This will prevent the cheese from becoming too soggy.
• To freeze, transfer the corn salad into a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing to avoid 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 retain the texture and flavor.
• After thawing, give the corn salad a good stir to reincorporate any separated ingredients. You may need to add a bit more mayonnaise or lime juice to refresh the flavors.
• Avoid reheating the corn salad as it is best enjoyed cold or at room temperature. Reheating can alter the texture of the cotija cheese and mayonnaise.
• For an extra burst of freshness, add a sprinkle of freshly chopped cilantro and a dash of chili powder just before serving.

• Preheat your oven to 350°F (175°C). Spread the corn salad evenly on a baking sheet and cover with aluminum foil. Heat for about 10-15 minutes or until warmed through. This method helps maintain the charred corn texture and keeps the cotija cheese from melting too much.

• Use a microwave-safe dish to reheat the corn salad. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on medium power for 2-3 minutes, stirring halfway through to ensure even heating. This is a quick method but may slightly alter the texture of the mayonnaise and cilantro.

• For a stovetop method, heat a non-stick skillet over medium heat. Add the corn salad and stir occasionally for about 5-7 minutes, or until heated through. This method can help retain some of the original charred corn flavor and texture.

• If you prefer a cold option, simply take the corn salad out of the refrigerator and let it sit at room temperature for about 15-20 minutes before serving. This allows the flavors to meld and the cotija cheese to soften slightly without reheating.

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

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

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

• Mixing spoon: A utensil used to mix the charred corn with the other ingredients.

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

• Measuring spoons: Tools used to measure out the chili powder, lime juice, and salt precisely.

• Knife: A tool used to chop the cilantro.

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

• Serving dish: A dish used to serve the corn salad once it is prepared.

• Refrigerator: An appliance used to chill the corn salad if you choose to serve it later.

Use frozen corn: Opt for frozen corn kernels to save time on shucking and cutting fresh corn.

Pre-chop cilantro: Buy pre-chopped cilantro or chop it in advance and store it in the fridge.

Ready-made cotija: Purchase pre-crumbled cotija cheese to avoid extra prep work.

Mix in advance: Combine mayonnaise, chili powder, lime juice, and salt ahead of time to streamline the final mixing process.

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