It may seem a bit early in the season to be sharing a recipe featuring corn but I just couldn’t help myself. Two reasons for this –
1. It SO felt like summer this past weekend. And summer equals barbecue. And barbecue equals corn.
2. My daughter’s new favourite food – corn. Hence – if I want her to eat something, throw in some corn.
This salad is a take on the traditional Mexican street corn found on the menu of one of our favourite local Mexican spots. The combo of creamy mayo, salty feta, spicy jalapeño, and sweet corn make it utterly irritable. So much so that I highly suggest you double or triple this recipe. You have been warned.
Make it now with canned corn, make it in a couple months with fresh corn off the cob, heck – make it in the winter with frozen corn. And trust me, you will want to freeze some corn for this salad.