Mexican Street Corn Salad "Dressing" delicious on fish. Who knew?

D

deb-in-mi

Well-known member
By dressing I mean everything but the corn and oil. I had leftover mixture from our dinner last weekend and spread it on tilapia and baked it (high heat - i wanted the top to crust a bit) and it was amazing!

 
I used Israeli Feta from Trader Joe's as I had it on hand. I see Cotija all the time when I don't

need it. When I do, I can never find it. I am making this dish right now...corn is out on the grill getting the nice grill marks. Will let the flavors get to know each other in the fridge and have it tonight with our steaks.

 
I haven't been able to find it in my county, although I could have checked

the big hispanic grocery store in Orlando had I had a vehicle in which to go grocery cruising.

I'm delaying because a coworker told me she hates cotija and so does her Puerto Rica DIL. Both said it was sour and bitter.

Is that right?

 
Costco here carries a Greek organic feta in a tub of brine. The brand is Kolios and it is really

delicious, not as overly strong as some are. I love Israeli feta, but don't see it here.

 
Cotija is everywhere here. Even our local Kroger sells it. I buy it in random weight wedges...

...at our Mexican grocery store.

It isn't sour or bitter to me! To each, his own, but I find it tastes heavily of cream, but has a dry and crumbly texture. A dry feta or parmesan would work fine in the recipe, I'm sure.

It is born of street food, so a bit of 'experimentation' is normal, I think.

It's funny. 50 years ago, you couldn't find fresh cilantro anywhere...

Michael

 
I ended up using Cacique's *Queso Fresco* which crumbled nicely. I'll definitely use that again.

I also bought a block of feta as back-up... so now it looks like it's time for Evelyn's Briami.

I think my computer is dying because eat.at links are taking forever so I used another "Mexican corn salad" link that added sour cream to the Duke's mayo mixture. I happened to have crème fraiche from Trader Joe's so I added a TBL of that.

What a yummy treat. It's a good addition if you happen to have some.

 
Cilantro comes in such large bunches here and it used to be around 69 cents

It costs more now and at the Farmer's Markets, the bunches are huge. I put it in water and put a loose plastic bag over the top, then store on fridge door shelf. It keeps well but I always end up throwing a lot out. I should try drying it. Has anyone tried drying and does it keep its flavor.?

 
I'd puree it with a bit of oil and freeze it in ice cube molds. Easy to throw a puck into sauces, et

 
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