Mexican style street corn salad

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Halve tomatoes,

Step 2

Thinly slice chives

Step 3

Core then slice peppers into 1/2 inch pieces.

Step 4

To a med bowl add mayo, sour cream, vinegar, and half the chives season with pepper whisk to combine.

Step 5

Heat pan add peppers and corn to dry pan. Cover and cook 5-6 mins. Stirring once halfway through until veggies are charred and golden. Remove from heat. Add tomatoes. Season with salt and pepper then toss to combine.

Step 6

Divide between plates. Drizzle half the dressing over corn salad then sprinkle with feta. Sprinkle with remaining chives