• 4 cups corn off the cob
  • 1 tbsp. oil
  • 1 bunch chopped cilantro
  • 1 red pepper, chopped
  • ½ red onion
  • 1 jalapeno, diced
  • ¼ cup feta cheese


  • 4 tbsp. sour cream
  • 2 tbsp. mayo
  • 4 tbsp. lime juice
  • 2-3 tsp Chef Laura’s Sexy Mexi spice blend


  1. Heat olive oil in a frying pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside.
  2. Add pepper, jalapeno, cilantro, and onion to large bowl with corn and mix well.In a small bowl, add all dressing ingredients and mix well until smooth.
  3. Add dressing to large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.
  4. Serve or cover and store in fridge for up to 8 hrs before serving. To serve, spoon over whole washed romaine leaves. Add remaining cheese and some cilantro.