Charred Mexican Corn Salad

A vibrant and smoky take on street corn, this Charred Mexican Corn Salad features golden, pan-seared kernels tossed in a creamy blend of mayo, sour cream, lime, and paprika, finished with crumbled feta (or cotija) and fresh cilantro. Ready in just 15–20 minutes, it works beautifully served warm or chilled.

Ingredients

  • 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

Directions

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