This creamy salad is wonderful when made with fresh, grilled corn, but is equally delicious when using left over boiled corn. Serve in a large bowl or as individual portions, in glasses.
- 4 medium ears of corn
- 85g (3 oz) feta
- 3 Tbsp lime juice
- 3 Tbsp Layover in Peru spice blend, ground
- ½ red onion, finely sliced
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 Tbsp olive oil
- 2 Tbsp fresh mint and/or fresh coriander, slivered
- Black olives to garnish (opt.)
Heat the grill. Shuck corn and place on the grill, turning occasionally until well cooked and grilled.
Put feta in a bowl of cold water for 10 minutes, to desalt partially.
Crumble half the feta into a bowl with the remaining ingredients, except the olives. Mix well to create a smooth sauce.
Shell the corn kernels into a large bowl. Incorporate the sauce. Garnish with remaining feta and olives.