Ingredients:
8 large ears of corn 1 chipotle chile in adobo
1/2 cup fresh cilantro 2 tsp minced garlic
1/3 cup low fat mayonnaise 1/2 tsp ground cumin
3 tbsp lime juice 1/2 cup crumbled feta
1 tbsp olive oil

Set grill to medium-high. Shuck the corn. Grill 10-12 minutes, turning frequently until charred in spots. Transfer to a large platter or cutting board and cover with foil. Let stand.
In a food processor, pulse the cilantro, mayonnaise, lime juice, oil, chipotle, garlic and cumin until smooth. Season with salt. Transfer dressing to a large serving bowl.
Cut corn kernels from each cob and add to bowl with dressing along with feta. Toss to combine.
The corn can be grilled up to a day ahead before using in the salad.