Charred corn, jalapeño, lime + creamy feta come together in a fresh take on Mexican street corn. Serve it with tortilla chips + a glass of San Antonio Cardinale for an easy dip made for sharing.

Ingredients

6 ears corn, husks removed
3 jalapeño peppers
2 Tbsp olive oil
1 lime
¼ cup mayonnaise
1 (6-oz) pkg crumbled feta cheese
¼ cup chopped fresh cilantro
1 (10-oz) pkg tortilla chips

How to Make It

Preheat broiler. Rub corn + peppers with olive oil and place on a rimmed baking sheet. Broil 4–5 minutes per side, or until charred.

Let stand 10 minutes. Cut kernels from the cobs and place in a large bowl. Remove stems + seeds from peppers, finely chop and add to corn.

Grate zest and squeeze juice from lime into the corn mixture.

Stir in mayonnaise, feta + cilantro. Season with salt + pepper, if desired.

Enjoy with tortilla chips

Wine Pairing

San Antonio Cardinale’s naturally sweet, fruity red berry flavors complement the charred corn + creamy feta while balancing the jalapeño + lime.