Directions

1. Stir the Belfonte Sour Cream and mayonnaise together in a large mixing bowl until blended. Stir in the salt, pepper, chili powder, garlic powder, cumin, and sugar, then cover the bowl with plastic wrap and refrigerate until ready to use.
2. Preheat an outdoor grill to 450 F degrees. Brush the shucked ears of corn with avocado oil, then sprinkle each one with salt and pepper. Grill the corn for about 15 minutes, rotating each one every few minutes so they grill evenly.
3. Transfer the grilled corn to a large plate to cool.
4. Once the corn is cool enough to handle, carefully cut off the kernels and add them to the large mixing bowl with the sour cream mixture.
5. Add the green chiles, red (or green) onion, feta cheese, cilantro, and fresh lime juice to the mixing bowl. Stir to thoroughly combine all of the ingredients.
6. Taste and season with more salt, pepper, or cilantro if needed.
7. Serve immediately with tortilla chips and enjoy!

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6–8
(makes 3 1/2 cups)

Notes:

• Red Onion can have a bite to it, so we recommend soaking the chopped red onion in ice water for 15 minutes before using to lessen that bite. We also love green onion, which has a milder flavor and can be used immediately.
• Feta Cheese can be replaced with Cotija cheese, and the amount can be adjusted to fit your taste!