Everyone loves Spicy Corn with Feta. It’s not just for picnics either. Whether you serve it with tortilla chips at a picnic or at your dinner table along side Blackened Pork Chops – it will be a hit. Trust me, there will no left-overs.
Spicy Corn with Feta was inspired by Mexican street corn, obviously. There’s very little mayo in this recipe, yet the dish is no less satisfying than the full-on version. And I find eating corn on the cob to be very difficult and frustrating, so this off-the-cobb variation works for me too.
Spicy Corn with Feta
Ingredients
- 4 ears fresh corn (or 4 cups of frozen corn)
- 1 ripe serrano pepper
- 1 large jalapeño
- 1 clove garlic
- fresh cilantro (for garnish)
- 1 lime
- 3 T mayo
- 1 t chipotle powder
- 5 ounces crumbled feta
- 2 T butter
Instructions
- Prep the veg – Strip the corn kernels from the cobs. Destem, deseed, and dice the peppers. Grate the garlic into the bowl where you'll be making the dressing. Chop the cilantro.
- Mix the dressing – Squeeze the lime and mix it into the garlic. Stir in the mayo and chipotle powder until combined. Fold in the feta.
- Sauté the corn – Melt the butter in a large skillet over medium high heat. Sauté the corn kernels and peppers in the butter, stirring occasionally, until cooked through. Turn up the heat to high and cook without stirring for 2 minutes to ensure a slight char on the bottom kernels. Remove from the heat and pour into your serving bowl.
- Stir together – Pour the dressing over the charred corn and stir to mix.
- Garnish and serve – Garnish with chopped cilantro and serve.
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