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
All Recipes
Charred Mexican Corn Salad
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.
Total Preparation Time: 15-20 minutes