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Dairy
Easy
30 Minutes
Diets 
Corn salad in a whole new way! This Mexican version is based off of a common Mexican street food of grilled corn coated with a mixture of sour cream, cheese, mayo, lime, and chili powder. The sweetness of the corn combined with the salty cheese and spicy chili powder makes for an incredible burst of flavors! This salad can be enjoyed with both fresh or canned corn. Recipe developed with Sarah Goldstein.
4 ears corn on the cob or 3 cups canned corn, such as Gefen
2 tablespoons oil
2 ounces Ta’amti Feta Cheese, crumbled
1/4 cup chopped cilantro
juice of 1 lime (or 1 tablespoon Heaven & Earth Lime Juice)
1/4 cup Gefen Mayo
1 and 1/2 teaspoons chili powder
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
pinch of salt, to taste
Hold each ear of corn upright in a bowl, then cut the kernels off the sides. For canned corn, strain the liquid from the can.
Heat oil in a large skillet. Cook corn for five to eight minutes (closer to 10 for canned corn) until lightly charred. Transfer to a large bowl and add feta cheese and cilantro.
Combine dressing ingredients in a separate bowl, then toss with cooked corn. Garnish with a little more feta, a sprinkle of chili powder, and cilantro, if desired.
Photography by Chay Berger. Styling by Faigy Cohen.
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