Set this Corn Salad/Dip out and watch it disappear. I like to make it especially in the summer and just eat it as a meal, but it is great to setout during the Super Bowl or any gathering. Just serve it in a glass bowl so you can see all of the colors of the salad and people can either eat it as a side or with some salty tortilla chips(addictive). Enjoy!

Grilled Corn Salad/Dip

6 ears fresh corn, husked and silk removed

2 tablespoons fresh green onion or chives chopped(or more if you like)

1 jalapeno seeded and chopped(if you don’t like jalapeno you can leave it out)

1/2 cup fresh cilantro (you can leave out also if you don’t like it)

1/3 cup feta cheese crumbled(I added a little more)

1 cup cherry tomatoes cut in half

Dressing

1/2 cup rice wine vinegar(don’t want to buy this just use red wine or white wine vinegar in its place)

1/4 cup red wine vinegar

1/4 cup extra virgin olive oil

1/3 cup sugar(if making for myself I use Splenda to sweeten to taste)

Salt and pepper to taste

On a grill(preferred for taste) or in oven under broiler take 3 of the corn ears and grill or broil until slightly charred(not burned) If broiling watch very closely. Take off grill or from oven and let cool. In the mean time boil a large pot of water and blanch the other 3 ears for about 3 to 4 mins. Take out of water and run under cold water. You want the corn to still be crisp. When all ears have cooled take a knife and cut the kernels off of the corn, watch your fingers! If you don’t know how to do this look it up it is easy.

In a bowl combine corn, cheese, jalapeno, tomatoes, onions/chives and cilantro. Mix together. Put in refrig to chill.

To make dressing put all ingredients in a jar put on lid and shake until all of sugar is dissolved.

About 10 mins before serving put dressing onto corn mixture and stir well(also stir while on table to keep dressing from settling to bottom)

Serve in a bowl with a serving spoon. Set salty tortilla chips(Tostito scoops are good) next to bowl to give people the option.