Mexican Street Corn Salad - The Plant Project

Ingredients

• 4 cups fresh or frozen corn kernels (about 5-6 ears of corn if fresh)
• 3 tablespoons olive oil (optional for roasting the corn)
• 1/3 cup of mayonnaise
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder (adjust to taste)
• 1/3 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1/3 cup vegan feta-style cheese
• Lime wedges, for serving
• Salt & pepper to taste