This salad by Chef Justin is the perfect compliment to our Rosado and warm summer evenings.
8 ears sweet corn (shucked and kernels removed)
1 bunch cilantro chopped
1 bunch of scallions chopped
3 limes - zested and juiced
1/4 cup mayo
1/4 cup crumbled feta or cojita cheese
1 tsp chili powder
1 tsp garlic powder
Heat a large skillet with 1 tablespoon of oil on high. Add corn and toss. Char for two minutes without stirring. Toss again and repeat two more times. Do not cook corn for more than ten minutes.
Combine with all other ingredients in a separate bowl and season with salt. Read to eat or chill before serving.