Charred Mexican Corn Salad

Name: Charred Mexican Corn Salad
Ingredients: 2 tablespoon 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 teaspoon paprika; 1 teaspoon cayenne pepper; 2 teaspoon lime juice; 8 ounce feta or cotija; 2 tablespoon chopped cilantro

Hannah Hoskins|May 27, 2016 9:03 am EST

4.7 (3 ratings)

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

Servings

8

Ingredients

2 tablespoon 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 teaspoon paprika
1 teaspoon cayenne pepper
2 teaspoon lime juice
8 ounce feta or cotija
2 tablespoon chopped cilantro

Directions

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.