Mexican Grilled Corn Salad
Ingredients
- 1 bag jasmine rice
- 3 ears corn
- 1/4 cup lime juice
- 3 Tbsp. mayonnaise
- 2 Tbsp. sour cream
- 1 clove garlic minced
- 1 tsp. chili powder
- 1 tsp. lime zest
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. ground cumin
- 1/3 cup finely crumbled feta cheese
- 2 green onions thinly sliced
Instructions
- Prepare rice according to package directions. Set aside and allow to cool completely.
- Preheat grill to medium-high; grease grates well. Grill corn 10-12 minutes, or until well-marked and tender. Allow to cool slightly. Slice corn kernels from cobs and reserve.
- In medium bowl, stir lime juice, mayonnaise, sour cream, garlic, chili powder, lime zest, salt, pepper and cumin.
- Add rice, corn, feta and green onions. Toss well.
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