Mexican Street Corn Salad Fresh and Flavorful Delight

Ingredients

• 4 ears corn, grilled and kernels removed
• 1 cup cherry tomatoes, halved
• 0.5 cup red onion, finely chopped
• 1 whole jalapeño, seeded and minced
• 0.5 cup cilantro, chopped
• 0.5 cup feta cheese, crumbled
• 0.25 cup mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• to taste salt and pepper

Instructions

1. Start by grilling the ears of corn until they are nicely charred, about 10-12 minutes, turning occasionally. Allow them to cool, then slice off the kernels into a large mixing bowl.
2. Add the halved cherry tomatoes, finely chopped red onion, and minced jalapeño to the bowl with the corn.
3. Stir in the chopped cilantro and crumbled feta cheese for a burst of flavor.
4. In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, and a pinch of salt and pepper until well combined.
5. Pour the dressing over the corn mixture and gently toss everything together until the ingredients are evenly coated.
6. Taste and adjust seasoning with additional salt, pepper, or lime juice as necessary.
7. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.