Mexican Street Corn Salad

Yield: 6-8 side dish servings

Ingredients

4 large ears of corn, grilled or steamed* (about 3-1/2 cups or 18 ounces kernels)
1 red bell pepper (1 cup), seeded and chopped so the pieces are about the same size as the corn kernels
1/2 cup (2 ounces) crumbled feta cheese (may use cotija cheese if available)
1/4 cup (lightly packed) chopped fresh cilantro (may substitute fresh parsley)
2 green onions, sliced (could substitute 1/4 cup minced red onion)
1/4 cup (52 grams) mayonnaise
2 tablespoons (30 ml) freshly squeezed lime juice
1/2 teaspoon chili powder
Optional add-ins: chopped avocado; a cup or so of black beans, additional cilantro or parsley to taste; a handful of halved cherry or grape tomatoes, a few slices of cooked and crumbled bacon

Slice the cooked corn off the cobs, and add to a large bowl along with the red pepper, feta, cilantro, and onions.
In a small bowl, mix the mayonnaise, lime juice and chili powder. (The mayo mixture may be prepared well in advance and refrigerated until ready to use.) Pour over the corn mixture and toss to evenly distribute.
Add a sprinkle of salt and pepper to taste. I tend to use just a pinch or two of salt, but have also omitted it altogether, as the feta cheese provides a hint of saltiness.
The salad may be served right away, although the flavors will improve after a few hours in the fridge. Leftovers are delicious, too.

*You may use frozen and thawed corn when fresh isn’t available. In season, I often cook extra corn on the cob one evening, and then cool and refrigerate it to make this salad especially easy to prepare another night. For a slightly different flavor—or to perk up thawed, frozen corn–you can sear the corn in an oiled skillet over medium-high heat until the corn is lightly browned.