Add flair and flavor to any barbecue or dinner gathering with this Mexican Grilled Corn Salad.
Prepare rice according to package directions. Set aside and allow to cool completely.
Preheat grill to medium-high and grease grate well. Grill corn for 10 to 12 minutes, or until well marked and tender. Allow to cool slightly. Slice corn kernels from cobs and reserve.
Stir together lime juice, mayonnaise, sour cream, garlic, chili powder, lime zest, salt, pepper and cumin in a medium bowl. Add rice, corn, feta and green onions. Toss well.