This fresh summer salad is the best way to use up all that beautiful corn.
This recipe is courtesy of Molly Yeh.
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.