Cook the Corn

1. Grill: Wrapped the bare corn cob in foil or place it directly on the grill grates. Cook the corn over medium-high heat for 10-15 minutes, turning occasionally.

   Boil: Remove the husks and silks and place the cobs in boiling water for 3-5 minutes or until desired tenderness is achieved.

   *Roast: *This is my preferred method. Remove husks and silks, and place on a baking sheet with built in roasting rack. Optionally, you can line the sheet with aluminum foil to reduce clean up. Roast at 425 degrees Fahrenheit for 15-20 minutes or until desired tenderness is achieved.
2. Make the Chipotle Lime Aioli by mixing all ingredients in a small bowl and set aside.
3. Once the corn is cooked and cooled enough to touch, take a sharp knife and remove the kernels.
4. Mix the aioli, diced shallot, diced jalapenos, and vegan feta into the bowl the with corn kernels. Reserve some of the vegan feta for sprinkling on top. Stir until the aioli is evenly coating all ingredients.
5. Serve immediately as a warm corn salad, or refrigerate 30 minutes until cold. Enjoy!