Charred Mexican Corn Salad


  • 2  Tablespoons  canola oil
  • ears of corn
  • Kosher salt
  • Freshly ground black pepper
  • 1/4  Cup  mayonnaise
  • 1/4  Cup  sour cream or Greek yogurt
  • 2  Teaspoons  paprika
  • 1  Teaspoon  cayenne pepper
  • 2  Teaspoons  lime juice
  • 8  Ounces  feta or cotija
  • 2  Tablespoons  chopped cilantro


Heat the oil in a large skillet over medium high heat.

Chop the corn kernels off the cob. Add the corn to the skillet with a good pinch of salt and a few turns of pepper. Cook, stirring occasionally, for 10-15 minutes, until browned.

In a large bowl mix together the mayonnaise, sour cream, paprika, cayenne, and lime juice. Add the corn and stir to coat. Stir in the feta and cilantro. Serve warm or cold.