Ingredients
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8 large ears of corn
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1/2 cup fresh cilantro
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1/3 cup light mayonnaise
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3 tbsp lime juice
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1 tbsp olive oil
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1 (7.5 oz) can chipotle peppers in adobo sauce
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2 tsp minced garlic
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1/2 tsp ground cumin
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1/2 cup crumbled feta
Steps
1
Set grill to medium-high. Shuck corn. Grill until charred in spots, turning frequently, 10 to 12 minutes. Transfer to a large platter or cutting board and cover with foil. Let stand 5 minutes.
2
Meanwhile, in a food processor, pulse the cilantro, mayonnaise, lime juice, oil, chipotle, garlic, and cumin until smooth. Season with salt. Transfer dressing to a large serving bowl.
3
Cut corn kernels from each cob and add to bowl with dressing, along with feta. Toss to combine.
Tips
Corn can be grilled up to 1 day ahead before using in this salad.
