Question about the Mexican Corn Salads - must they be served immediately after prepping?

I've even made it the day before, refrigerated covered, and served at room temp. It's best...

...and more like "street food style" when served freshly made and a bit warm, as if the corn was roasted, then slathered with the toppings and handed to you to eat out of hand. But, hey, I think that's a minor point.

I've made it in the morning, refrigerated it, and served it at a dinner, after transporting across town, several times.

I add the Tajin right before serving and give it a good stir.

Michael

 
Lisa (Hi!)...it can be made ahead. I saute the fresh corn in a bit of butter and so if it's chilled

...I like to zap it for 15 seconds to melt the chilled fat. Otherwise you can sense the hardened butter on your tongue.

 
We have eaten it for at least two days as a leftover and it was good, even then. Just gets better

up to a point.

 
THank you all. I need to play with this a bit - it was good but I need to punch it up a bit.

Your feedback is very helpful for my next attempt!

 
When I had this originally from a street vendor in Denver they used NM chile powder

with all the other goodies, and it was good and punchy.

 
I made it ahead, but add the cilantro close to serving...

My personal preference - I like cilantro when its really fresh.

 
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