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Corn and feta salad with Peruvian spices

Corn and feta salad with Peruvian spices

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.) 


  1. 1

    Heat the grill. Shuck corn and place on the grill, turning occasionally until well cooked and grilled.

  2. 2

    Put feta in a bowl of cold water for 10 minutes, to desalt partially.

  3. 3

    Crumble half the feta into a bowl with the remaining ingredients, except the olives. Mix well to create a smooth sauce.

  4. 4

    Shell the corn kernels into a large bowl. Incorporate the sauce. Garnish with remaining feta and olives.