Here's the true trick to this salad. You need to char the corn and jalapeños. This isn't easily done if you're using canned corn. One trick, though, use a wire basket with smallish holes. I used one <a href="https://www.homedepot.ca/en/home/p.small-stainless-steel-vegetable-basket.1000833538.html" target="_blank" rel="noopener">like this</a> and only about 20 pieces of corn fell through. So worth it though.

Another tip - roast the corn and the jalapeños at the same time. By stacking them in the basket it intensified the smokey flavour. Roast until about 1/2 black. Then, place the corn in a bowl and deseed the jalapeños and dice.

Next, chop the cilantro and garlic and then add in the lime juice, mayo and spices. Stir well.

Crumble the feta and slice the green onions. Mix all ingredients together, add in your dashes of salt and chill for 2 hours until nice and cold. Then, eat up!