Mexican Street Corn Salad

4-6 ears of corn
1/2 red or orange pepper chopped
1 jalapeno pepper, fine dice
1/2 c chopped red onion (or use the white onion in your share)
4-6 scallions sliced thin white and light green
1/2 cup chopped cilantro plus more for garnish
1/3-1/2 c cotija or crumbled feta cheese a little extra for garnish
3-4 T fresh lime juice
1/2 t smoked paprika
1/2 t cumin
1/2 t chili powder
1 T sour cream
1-3 T mayonnaise
Salt and pepper to taste

Follow the directions in the tips for grilling corn or use your favorite method. To remove the corn from the husk, place the end of the corn into the bowl and using a sharp knife cut behind the kernels and they will fall into the bowl.
Add the peppers, onions, scallions, and cilantro and gently mix.
Sprinkle the mixture with the lime juice. In a small bowl whisk together the spices and sour cream and mayonnaise.
Add to the salad bowl and combine.
Mix taste, garnish with cilantro and cheese and serve at room temperature or chill before serving.

Recipe by Jenn Borealo, Alstede Farms Culinary & Educational Specialist