Mexican Street Corn Salad

• 4 cups fresh or frozen corn kernels (about 5-6 ears of corn if fresh) 
• 3 tablespoons olive oil (optional for roasting the corn) 
• 1/3 cup of mayonnaise 
• 1 tablespoon fresh lime juice 
• 1 teaspoon lime zest 
• 1 teaspoon smoked paprika 
• 1/2 teaspoon ground cumin 
• 1/4 teaspoon chili powder (adjust to taste) 
• 1/3 cup red onion, finely diced 
• 1/4 cup fresh cilantro, chopped 
• 1/3 cup vegan feta-style cheese  
• Lime wedges, for serving 
• Salt & pepper to taste  

Optional: 

• 1 jalapeño, seeded and finely chopped for some heat (the more seeds you leave in, the hotter it will be!)

• If Using Fresh Corn: Shuck the ears and cut kernels off the cob.  
• Heat olive oil in a large skillet over medium-high heat. Add the corn and cook for about 8–10 minutes, stirring occasionally until the kernels are charred and golden.
• Remove from heat and allow to cool slightly. 
• Note: If you’re using frozen corn, thaw it first and roast as described above for a smoky flavour. 

• In a small bowl, whisk together the mayonnaise, lime juice, lime zest, smoked paprika, cumin, chili powder.
• Season with salt and pepper. Set aside. 

• Place the cooked (or thawed) corn in a large mixing bowl. Add the red onion, jalapeño, and cilantro. 
• Pour the dressing over the mixture and toss well until everything is evenly coated. 

• Gently grumble in the feta cheese and sprinkle with additional chopped cilantro, if desired. 
• Serve with lime wedges on the side for an extra burst of tanginess. 

• Make it Creamier: Add a splash of milk to the dressing if you prefer a thinner consistency. 
• Go Spicier: Include the seeds of the jalapeño, or try adding a pinch of cayenne pepper for more heat. 
• Amp up the Veggies: Toss in some chopped bell peppers, avocado, or diced tomatoes for additional texture and flavour.