Mexican Corn Off The Cob Salad Recipe

Corn: Fresh ears of corn are best for this recipe, providing a sweet and slightly smoky flavor when charred.

Cherry tomatoes: These small, juicy tomatoes add a burst of sweetness and color to the salad.

Avocado: Adds a creamy texture and rich flavor, balancing the acidity of the lime juice.

Red onion: Provides a sharp, tangy bite that complements the other ingredients.

Cilantro: Fresh cilantro adds a bright, citrusy flavor to the salad.

Jalapeño: Adds a mild heat and a bit of crunch. Adjust the amount to your heat preference.

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

Lime juice: Freshly squeezed lime juice adds acidity and brightness to the dressing.

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

Chili powder: Adds a mild heat and smoky flavor to the dressing.

Salt: Enhances the flavors of the other ingredients.

Pepper: Adds a bit of heat and depth to the salad.

When charring the corn in the skillet, make sure to rotate the ears frequently to achieve an even char. This not only enhances the flavor but also adds a delightful smokiness to the salad. If you prefer a more intense char, you can use a grill instead of a skillet.

• corn - Substitute with frozen corn: If fresh corn is not available, frozen corn can be used. Just thaw and drain it well before using.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture to cherry tomatoes.

• avocado - Substitute with diced cucumber: For a lighter, crunchy texture, diced cucumber can replace avocado.

• red onion - Substitute with green onions: Green onions provide a milder flavor and a nice color contrast.

• cilantro - Substitute with parsley: Parsley can be used if you prefer a less intense herb flavor.

• jalapeño - Substitute with serrano pepper: Serrano peppers are similar in heat and flavor to jalapeños.

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

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

• olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and health benefits.

• chili powder - Substitute with paprika: Paprika can provide a milder heat and a similar color.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral flavor.

• pepper - Substitute with white pepper: White pepper can provide a similar heat without altering the color of the dish.

• To store your Mexican Corn Off The Cob Salad, transfer it to an airtight container. This will help maintain the freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad should stay fresh for up to 3 days. The avocado may brown slightly, but it will still be delicious.
• If you plan to make the salad ahead of time, consider adding the avocado just before serving to keep it vibrant and green.
• For freezing, note that this salad is best enjoyed fresh. However, if you must freeze it, avoid adding the avocado and cherry tomatoes as they do not freeze well.
• To freeze, spread the corn mixture (excluding the avocado and cherry tomatoes) on a baking sheet in a single layer. Place the sheet in the freezer until the mixture is frozen solid.
• Once frozen, transfer the corn mixture to a freezer-safe bag or container. Label it with the date and contents.
• When ready to use, thaw the corn mixture in the refrigerator overnight. Add fresh avocado and cherry tomatoes before serving.
• Always taste and adjust the seasoning after thawing, as freezing can sometimes dull the flavors. A squeeze of fresh lime juice and a sprinkle of cotija cheese can revive the salad beautifully.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the leftover Mexican Corn Off The Cob Salad to the skillet.
  3. Stir occasionally, cooking for about 3-5 minutes until warmed through.
  4. Be careful not to overcook, as you want to maintain the freshness of the avocado and cherry tomatoes.

• Microwave Method:

  1. Place the leftover 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 necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover salad evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, or until warmed through.
  5. Stir halfway through the reheating process for even warming.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the leftover salad in a grill-safe pan or wrap it in aluminum foil.
  3. Grill for about 5-7 minutes, stirring occasionally.
  4. Ensure the corn is heated through and slightly charred for added flavor.

• Steam Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover salad in the steamer basket.
  3. Cover and steam for about 3-5 minutes.
  4. This method helps retain the moisture and freshness of the cilantro and red onion.

Remember, the goal is to gently reheat the salad without compromising the texture and flavor of the fresh ingredients. Enjoy!

• Skillet: A flat-bottomed pan used for cooking the corn until it is charred in spots.

• Tongs: Useful for turning the corn occasionally while it cooks in the skillet.

• Cutting board: A surface for safely cutting the corn off the cob and chopping other ingredients.

• Chef's knife: Essential for finely chopping the red onion, cilantro, and jalapeño, as well as dicing the avocado.

• Large mixing bowl: Used to combine the corn kernels with the other salad ingredients.

• Small bowl: Perfect for whisking together the lime juice, olive oil, chili powder, salt, and pepper to make the dressing.

• Whisk: Used to blend the dressing ingredients smoothly.

• Measuring cups: Necessary for accurately measuring the cherry tomatoes, red onion, cilantro, and cotija cheese.

• Measuring spoons: Used to measure the lime juice, olive oil, and chili powder precisely.

• Serving spoon: Handy for tossing the salad and serving it.

Char the corn ahead: Char the corn a day before and store it in the fridge to save time on the day of preparation.

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

Use pre-cut veggies: Buy pre-cut cherry tomatoes and avocado to reduce prep time.

Make the dressing early: Whisk together the lime juice, olive oil, chili powder, salt, and pepper ahead of time and refrigerate.

Assemble just before serving: Combine all ingredients just before serving to keep the salad fresh and vibrant.