Mexican Street Vendor Style Corn Salad Recipe

Corn kernels: The base of the salad, providing sweetness and texture.

Cotija cheese: A crumbly, salty cheese that adds depth of flavor.

Mayonnaise: Adds creaminess and richness to the salad.

Sour cream: Balances the flavors with its tangy taste.

Lime juice: Provides a fresh, citrusy kick.

Chili powder: Adds a bit of heat and smokiness.

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

Salt: Enhances all the other flavors.

Black pepper: Adds a mild heat and depth.

To achieve a perfect char on the corn kernels, make sure your skillet is preheated to medium-high heat before adding the corn. Avoid overcrowding the skillet, 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.

• fresh or frozen corn kernels - Substitute with canned corn: Canned corn can be used if fresh or frozen corn is not available. Just make sure to drain and rinse the canned corn to remove excess sodium.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and tangy 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 similar to sour cream but slightly thinner and less tangy, making it a suitable substitute.

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

• chili powder - Substitute with paprika and cayenne pepper: A mix of paprika and a pinch of cayenne pepper can mimic the flavor and heat of chili powder.

• chopped cilantro - Substitute with parsley: Parsley can be used as a substitute for cilantro if you prefer a milder flavor or if cilantro is not available.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish, but use it sparingly to avoid overpowering the other ingredients.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile to black pepper but is slightly milder and less pungent.

• To keep your Mexican Street Vendor Style Corn Salad fresh, transfer it to an airtight container. This will help maintain its vibrant flavors and prevent it from absorbing any unwanted odors from the fridge.
• Store the container in the refrigerator. The salad will stay fresh for up to 3 days. The mayonnaise and sour cream blend beautifully with the cotija cheese, giving it a creamy texture that remains delightful even after a couple of days.
• If you plan to make the salad ahead of time, consider keeping the cilantro separate and mixing it in just before serving. This will keep the herb fresh and prevent it from wilting.
• For freezing, it's best to avoid freezing the salad as a whole. The mayonnaise and sour cream can separate and become grainy when thawed, which affects the texture and overall appeal of the dish.
• Instead, you can freeze the corn kernels separately. Spread them out on a baking sheet in a single layer and freeze until solid. Then, transfer the frozen kernels to a freezer-safe bag or container. They can be stored for up to 3 months.
• When you're ready to enjoy the salad, thaw the corn kernels in the refrigerator overnight. Once thawed, follow the recipe instructions to char the corn and mix with the other ingredients.
• If you must freeze the entire salad, do so in small portions. This way, you can thaw only what you need and reduce the risk of texture changes. Place the portions in freezer-safe containers or bags, removing as much air as possible before sealing.
• To thaw, place the frozen salad in the refrigerator for several hours or overnight. Give it a good stir before serving to reincorporate any separated ingredients.

• Preheat your oven to 350°F (175°C). Spread the corn salad evenly on a baking sheet. Cover with aluminum foil to retain moisture and heat for about 10-15 minutes, or until warmed through. Stir halfway to ensure even heating.

• For a quick and easy method, use the microwave. 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 high for 1-2 minutes, stirring halfway through. Check the temperature and heat in additional 30-second intervals if needed.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add the corn salad and stir occasionally until warmed through, about 5-7 minutes. This method helps to maintain the slightly charred flavor of the corn kernels.

• For an added twist, reheat the corn salad on a grill. Place the salad in a grill-safe pan and cover with aluminum foil. Heat on a preheated grill over medium heat for about 10 minutes, stirring occasionally. This method can enhance the smoky flavor of the corn.

• 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, stirring halfway through. This method can give the corn a nice, crispy texture.

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

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

• Large mixing bowl: A bowl used to combine all the ingredients, including the charred corn, cotija cheese, mayonnaise, sour cream, lime juice, chili powder, cilantro, salt, and black pepper.

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

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

• Knife: A tool used to chop the cilantro finely.

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

• Citrus juicer: A tool used to extract fresh lime juice efficiently.

• Refrigerator: An appliance used to chill the salad for 30 minutes before serving if desired.

• Serving spoon: A utensil used to serve the salad once it is ready.

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

Pre-chop ingredients: Pre-chop the cilantro and crumble the cotija cheese ahead of time.

Mix in one bowl: Combine all ingredients in one large mixing bowl to minimize cleanup.

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

Chill while prepping: Chill the mayonnaise and sour cream mixture while you char the corn to save time.