Creamy Mexican Street Corn Salad

1. Cut the corn kernels from the cobs.
2. For extra flavor, melt the vegan butter in a large skillet over medium-high heat. Add the corn and cook until tender and lightly charred in spots. Let cool slightly.
3. In a large bowl, whisk together the vegan mayo, nondairy sour cream, lime juice, chili powder, garlic, salt, and pepper.
4. Add the cooked corn, jalapeño, cilantro, red onion, and vegan feta.
5. Toss everything together until the corn is evenly coated in the creamy dressing.
6. Taste and adjust the lime, salt, pepper, or chili powder as desired. Serve right away or chill until ready to eat!