Mexican Street Corn Salad

🔥 Prep

• Measure 400 g of corn kernels (if using frozen, thaw and pat dry).
• Measure 3 tbsp of mayonnaise into a small bowl.
• Crumble 100 g of feta cheese.
• Measure 1 tsp of chili powder.
• Juice 1 lime to obtain about 1‑2 tbsp of lime juice (optional: zest the lime for extra aroma).

🔥 Cook

• 1. Place a large skillet over medium‑high heat and add the corn kernels; cook, stirring occasionally, for 5‑7 minutes until the kernels are lightly charred and tender.
• 2. Transfer the corn to a bowl and let it cool slightly for 2 minutes.
• 3. In a separate bowl, whisk together the 3 tbsp mayonnaise, the juice of 1 lime, and 1 tsp chili powder until smooth (30 seconds).
• 4. Add the warm corn to the dressing and toss to coat evenly (1 minute).
• 5. Gently fold in the 100 g crumbled feta cheese (30 seconds) until just combined.
• 6. Serve immediately or chill the salad for 10 minutes before serving to allow flavors to meld.

🔥 Serve

• Serve the salad chilled or at room temperature in a shallow bowl.
• Garnish with extra crumbled feta and a light sprinkle of chili powder, if desired.
• Pair with tortilla chips, grilled chicken tacos, or as a topping for black bean burritos.
• Enjoy alongside a cold Mexican beer, aguas frescas, or a crisp white wine.