Street Corn Salsa Directions
- Remove the kernels from the shucked corn by standing the cob upright and using a sharp knife to slice downward on the corn cob.
- Heat oil in a skillet over medium heat, adding in the corn kernels when the oil is hot and shimmering. Toss occasionally and cook for about 10 minutes until the kernels are lightly charred. Remove from heat and transfer to a large serving bowl.
- Add the gourmaise and feta and mix until well combined. Garnish with cilantro and a squeeze of lime.