Let’s walk through the steps to bring this vibrant dish to life:

1. Start by grilling your corn. Preheat your grill on high heat, then place the corn directly on the grates. Grill for about 10 minutes, turning occasionally, until the corn is charred and cooked through. Once done, let it cool slightly and cut off the kernels.
2. In a large mixing bowl, combine the grilled corn kernels, sliced cucumber, cherry tomatoes, red onion, and jalapeño (if using). Toss gently to mix the ingredients.
3. In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper. This creamy dressing is what ties all the flavors together, giving the salad its signature taste.
4. Pour the dressing over the corn and cucumber mixture. Toss everything together until the salad is well-coated with the dressing.
5. Gently fold in the crumbled feta cheese and chopped cilantro. These last additions bring a wonderful touch of creaminess and freshness to the dish.
6. Transfer to a serving platter and garnish with additional cilantro if desired. Serve immediately or let it chill in the refrigerator for up to an hour before serving.

When I make this salad, I’m often reminded of the first time I grilled corn with my husband. It was a spontaneous decision on a summer evening, and now it’s a tradition we cherish.