Heat oil and butter in a large, shallow cast-iron or non-stick pan on medium-high.
Add onion and garlic and sauté for 2-3 minutes until onion starts to caramelize.
Add corn kernels and chipotle sauce. Mix and sauté for 5-8 minutes until corn is cooked and tender and starting to brown. Remove from heat.
Add lime juice, spring onion, jalapeno, coriander, cheese and salt. Mix well.
Dollop yoghurt and sprinkle paprika and cumin. Serve with lime wedges.
Notes
Corn - Use fresh corn cobs for this recipe. Fresh corn browns well in a hot pan and gives you that charred, grilled corn flavour. If you don't have any, substitute with canned corn kernels but make sure you drain them thoroughly. If using frozen corn kernels, I like to thaw them in the microwave for 30-40 seconds and drain out the icy liquid before adding them to the pan to cook.
Chipotle sauce - I use either Chipotle or Chipotle in Adobo sauce. Both have a gentle smoky heat that makes this recipe extra delicious. If you can't find any, simply leave it out or add a tablespoon of your favourite Taco sauce or chunky salsa.
Jalapeno - If you don't like spice too much, deseed your jalapeno before chopping. I keep the seeds as I love my spice. Green cayenne pepper is a good substitute for jalapeno.
Yoghurt - Yoghurt is a lighter, healthier dressing choice that still makes this salad incredibly creamy and delicious. You can substitute with mayonnaise if you like.
Cheese - Traditionally, Mexican corn is slathered with Cotija cheese. This is a mildly salty Mexican cheese with a milky taste. Although it crumbles like feta, it is not as sharp and salty as feta. I have never found Cotija here in Australia and although I love using feta in my Feta Corn Salad and feel that corn and feta are a match made in heaven, for this recipe I love a strong Pecorino or Parmesan. It adds a deep savouriness to the sweet, buttered corn and is truly fabulous.
Butter and oil - I like to use a combination of butter and oil to fry the corn. There is clever science behind it. Oil has a high smoke point and butter has an incredible flavour. By using both, you are essentially creating a mixture that allows you to sear and char at a higher temperature than just butter would've provided. And you get that incredibly delicious buttery flavour infused in your corn when it browns beautifully.
Storage - Cooked and assembled salad stays fresh in the fridge for up to 4 days.