MEXICAN STREET CORN SALSA

MEXICAN STREET CORN SALSA 2 (10 ounce) bags frozen corn, microwaved according to package instructions 1 tablespoon olive oil 2 tablespoons freshly squeezed lime juice ¾ cup light sour cream 4 ounces crumbled feta 1/2 large onion, diced 8-10 Jalapeno slices, finely chopped 1 (4.5 ounce) can Green Chiles, drained 1 cup fresh pico de gallo (or if you prefer a soupier texture, you can use a cup of your favorite salsa) ½ cup fresh cilantro, chopped 1 teaspoon garlic salt Heat corn in the microwave according to package instructions. Once cooked, transfer to a skillet and toss in the olive oil, cooking just long enough to char the corn to your liking. Combine all ingredients in a large bowl and stir to combine. Refrigerate until ready to serve. If you need to freshen it up a bit, add another ½ tablespoon of lime juice and stir before serving. Serve with chips