Corn. It’s a word synonymous with summertime and the MOV. It’s one of our staples and it can be seen along almost any state route, backroad, or interstate in this area. Heck, we love the stuff so much we even have an annual festival dedicated to it (July 19 and 20 of this year!). We are fortunate to be situated in a location where farmers markets and produce stands sell this golden goodness by the truckload. Corn tastes great grilled, boiled, baked…or even raw. But how about in salad form? Yes, I can attest it tastes delicious nestled together in a bowl beside chopped jalapeños and red onion. So give it a try and celebrate this vegetable during its height of glory!
- 4 ears sweet corn
- 3 tablespoons mayonnaise
- Juice of 1 ½ limes
- 1 jalapeño, finely chopped
- 1/3 cup cilantro, finely chopped
- 2 tablespoons red onion, finely chopped
- 4 ounces feta cheese
- Salt and pepper to taste
- ½ teaspoon chili powder
- 2 cloves garlic, minced
In a large pot, bring enough water to cover all 4 ears of corn to a boil. Meanwhile, add remaining ingredients to a large bowl and mix together. Once the water reaches boiling, add corn and boil 3-4 minutes. Remove corn from pot and let cool. Cut corn off cobs and add to bowl. Mix well. Serve with tortilla chips.