3 ratings

Charred Mexican Corn Salad

Bright and crunchy summer corn is coated in a spicy, creamy dressing
Mexican Corn Salad


This fresh summer salad is the best way to use up all that beautiful corn.

This recipe is courtesy of Molly Yeh.


  • 2 Tablespoons canola oil
  • 8 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.