Can I use frozen corn instead of fresh?

Absolutely! While fresh grilled corn gives the best flavor, frozen corn works in a pinch - I've done it many times when corn wasn't in season. Just thaw it completely and pat it dry with paper towels to remove excess moisture. For bonus points, roast the frozen corn in a hot skillet with a little oil to get some charred bits. The Trader Joe's roasted frozen corn is my emergency backup - it's surprisingly good! Is there

Is there a substitute for mayonnaise?

Oh honey, I've tried them all! Greek yogurt is my top choice - it gives that same creaminess with extra tang. Start with 1/4 cup yogurt and 1/4 cup sour cream if you're nervous. Avocado mayo works too, though it'll change the flavor slightly. My vegan friend swears by blended silken tofu with lemon juice - not quite the same, but still tasty!

How long does Mexican Street Corn Salad keep in the fridge?

This street corn off the cob stays fresh for about 3 days in a tightly sealed container. The flavors actually get better the next day, but by day 3 the cilantro starts looking sad. Pro tip: if making ahead, leave out the cilantro and add it fresh right before serving. The corn may release some liquid as it sits - just give it a good stir and it'll come right back together!

Irresistible Mexican Street Corn Salad Recipe in 30 Minutes

Name: Mexican Street Corn Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 cups roasted or grilled corn kernels (about 4 ears); 1/2 cup mayonnaise; 1/4 cup sour cream; 1/2 cup crumbled cotija cheese; 1/4 cup chopped fresh cilantro; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1 lime, juiced; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Mexican Street Corn Salad

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A vibrant and flavorful elote-inspired corn salad with roasted corn, cotija cheese, lime, and spices. Perfect for BBQs and summer gatherings.

Author: Sophia Collins
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: No-Cook
Cuisine: Mexican
Diet: Vegetarian

Ingredients

Scale

4 cups roasted or grilled corn kernels (about 4 ears)
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
Add corn kernels and toss to coat evenly.
Fold in cotija cheese and cilantro.
Chill for 30 minutes before serving.
Garnish with extra cotija and cilantro if desired.

Notes

Use fresh corn for the best flavor, but frozen corn works too.
Adjust spice levels to your preference.
Make ahead for easier serving.

Nutrition

Serving Size: 1/2 cup
Calories: 220
Sugar: 5g
Sodium: 320mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 5g
Cholesterol: 20mg

Find it online: https://kitchenuser.net/mexican-street-corn-salad-recipe/