Place corn on the cob into a large stock pot of boiling water and cook cobs for 5-7 minutes or until fork tender. Drain and rinse with cold water to cool.
Use a knife or corn stripper to cut the kernels off the cob.
Break apart the long strips of kernels into smaller pieces and place into a mixing bowl.
In a mixing bowl, add mayonnaise, squeeze half a lime for the juice, chili powder, fresh cilantro leaves, and mix the dressing well. Fold in Feta Cheese Crumbles.
Season dip generously with salt and black pepper.
Cover and refrigerate corn dip until ready to serve and let flavors mingle, or alternatively, serve immediately with corn chips or tortilla chips
EXPERT DIP TIPS
Great ingredient variations include small diced tomatoes, freshly diced avocado (Right before serving), and chopped green onions. Black beans are also a typical corn dip but if added, make sure to rinse and dry black beans, or the juice from the can will turn the entire dip/salad brown.
Want to skip the heat? Substitute the chili powder for something tamer like paprika. You get the color without the spice.
Great toppers for some medium heat (that also provide some color) are sliced jalapeno peppers or a can of drained green chiles.
This recipe can be served as a dip, side dish, or salad.