- 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.