Mexican Corn Salad Recipe

Corn: The base of the salad, providing a sweet and slightly crunchy texture.

Cotija cheese: Adds a salty, tangy flavor and creamy texture.

Red bell pepper: Brings a sweet and crisp element to the salad.

Red onion: Adds a sharp, pungent flavor that balances the sweetness of the corn.

Cilantro: Provides a fresh, herbaceous note.

Jalapeño: Adds a mild heat and a bit of spice.

Lime juice: Gives a zesty, tangy flavor that brightens the dish.

Mayonnaise: Adds creaminess and helps bind the ingredients together.

Chili powder: Brings a smoky, spicy flavor to the salad.

Salt: Enhances the flavors of all the ingredients.

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

To achieve the perfect char on the corn, ensure your skillet is preheated to medium-high heat before adding the kernels. Stir occasionally to prevent burning, but allow the corn to sit undisturbed for a minute or two at a time to develop that desirable charred flavor. If using frozen corn, make sure it is fully thawed and patted dry to avoid excess moisture, which can hinder the charring process.

• corn kernels - Substitute with hominy: Hominy has a similar texture and flavor profile, making it a good alternative.

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

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers provide a similar sweetness and crunch.

• red onion - Substitute with green onions: Green onions offer a milder flavor and a bit of color contrast.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor without the soapy taste some people experience with cilantro.

• jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter but offer a similar flavor profile.

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

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture with added tang and fewer calories.

• chili powder - Substitute with paprika: Paprika provides a milder heat and a similar smoky flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks, offering a smoother appearance.

• To store your Mexican Corn Salad, transfer it to an airtight container. Place it in the refrigerator where it will stay fresh for up to 3-4 days. The flavors will meld together beautifully, making it even more delicious over time.

• If you plan to make the salad ahead of time, consider keeping the dressing separate. Mix the corn mixture and the dressing just before serving to maintain the crispness of the vegetables.

• For freezing, it's best to freeze the corn kernels separately before making the salad. Spread the corn on a baking sheet in a single layer and freeze until solid. Then, transfer the frozen corn to a freezer-safe bag or container. This method prevents the corn from clumping together.

• Avoid freezing the entire salad as the mayonnaise and cotija cheese may not thaw well, leading to a change in texture and flavor.

• When ready to use the frozen corn, thaw it in the refrigerator overnight. Once thawed, proceed with the recipe as usual, charring the corn in a skillet and mixing it with the fresh ingredients.

• If you have leftovers that you wish to freeze, consider removing the cotija cheese and mayonnaise-based dressing before freezing. Freeze the corn mixture separately and add fresh cheese and dressing after thawing.

• Label your containers with the date to keep track of freshness. This ensures you enjoy your Mexican Corn Salad at its best quality.

• When reheating the corn, do so gently in a skillet over medium heat to maintain its charred flavor without overcooking.

• Preheat your oven to 350°F (175°C). Spread the Mexican 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.

• For a quicker method, use a microwave-safe dish. Place the corn salad in the dish and cover with a microwave-safe lid or plastic wrap. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• If you prefer a stovetop method, heat a skillet over medium heat. Add a small amount of olive oil or butter to the skillet. Add the corn salad and stir occasionally until heated through, about 5-7 minutes.

• For a unique twist, reheat the corn salad on a grill. Place the salad in a grill-safe pan and cover with aluminum foil. Heat on the grill over medium heat for about 10 minutes, stirring occasionally to ensure even heating.

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

• Mixing bowl: A large bowl used to combine the charred corn, cotija cheese, red bell pepper, red onion, cilantro, and jalapeño.

• Small bowl: A smaller bowl used to whisk together the lime juice, mayonnaise, chili powder, salt, and black pepper for the dressing.

• Whisk: A utensil used to blend the dressing ingredients smoothly.

• Spatula: A tool used for stirring the corn in the skillet and for mixing the salad ingredients together.

• Knife: A sharp tool used for dicing the red bell pepper, finely chopping the red onion, and mincing the jalapeño.

• Cutting board: A surface used for safely cutting and preparing the vegetables.

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

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

Use frozen corn: Opt for frozen corn instead of fresh to skip the shucking and cutting. It’s already prepped and cooks quickly.

Pre-chop vegetables: Dice the red bell pepper, red onion, and jalapeño in advance and store them in the fridge until needed.

Ready-made dressing: Mix the lime juice, mayonnaise, chili powder, salt, and black pepper the night before to save time on the day of preparation.

Batch cooking: Double the recipe and store leftovers in the fridge. This Mexican corn salad tastes even better the next day.