"I made this for dinner last night, I used frozen corn (thawed) and threw it into a hot skillet to char it. It was a hit. Can't wait for corn on the cob to be in season to try it that way, too." - Reader comment
How to store the salad:--Add the Mexican street corn salad to a sealable container and refrigerate up to 3 days. The dressing might get watery in that time, but just mix to re-combine.Can I freeze the salad?I do not recommend freezing the salad.--The dressing will turn very watery and the cheese will have a weird consistency. This dish is best served fresh.