You’ll find all the flavors of Mexican street corn in this Mexican Corn Tomato Feta Salad.
Although summer doesn’t technically end for another few weeks, many folks tend to think of Labor Day as the end of summer. For me, I try to hold onto summer as long as possible. Our winters are way too cold and long here in Connecticut, especially the last couple of years, so I’ve been buying as much summer corn and fresh tomatoes as we can eat each week from our local farmer’s market.
Starting this week, our house is going to be very quiet. We were so fortunate to have the twins home this summer, and now they’re off to start their sophomore year in college. Big dinners will be replaced by much smaller meals. Daily loads of laundry will diminish to just a few loads a week. The noise level will become just a hum with only one son at home.
This creamy Mexican Corn Tomato Feta Salad has all the flavors of Mexican street corn with the works, just in salad form. To get the corn toasty, I caramelized it in a cast iron skillet, then tossed everything together while the corn was still warm, letting the feta cheese melt into the warm salad.
- 1 tablespoon olive oil
- 5 ears corn on the cob, leftover or uncooked (~ 6 cups)
- sea salt and fresh ground pepper, to taste
- 2 ounces feta cheese, crumbled
- 2 tablespoons mayonnaise
- 1 large tomato, chopped
- 2 scallions, chopped
- ½ cup fresh cilantro, chopped
- 1 tablespoon garlic scape paste or 2 garlic cloves, minced
- 1 lime, juiced
- ¼-1/2 teaspoon chili powder, depending on your taste
- a few dashes chipotle powder
- Heat olive oil in cast iron skillet and add corn; saute until charred in spots; season with salt and pepper. Transfer to large bowl; add cheese, mayonnaise, tomato, scallions, cilantro, garlic scape paste, lime juice, chili powder and chipotle powder. Toss and serve.