If you are using fresh corn, start by removing the kernels from the cob. Wash the corn well and place it on a cutting board. Carefully cut down the sides with a sharp knife to remove the kernels. If you are using frozen corn, thaw it first and pat it dry. Dry corn helps create better roasting and stronger flavor.

Place a large skillet on the stove over medium-high heat. Add the olive oil and allow it to heat for about one minute. A hot pan is important because it helps the corn develop slightly charred spots. These roasted spots give the corn its signature smoky taste.

Add the corn kernels to the hot skillet and spread them in a single layer. Let the corn cook without stirring for about two minutes so the kernels start to roast. After that, stir gently and continue cooking for another four minutes. The corn should look slightly golden and smell warm and toasty.

Sprinkle smoked paprika, chili powder, garlic powder, cumin, salt and black pepper over the corn. Stir slowly so every kernel gets coated with seasoning. Continue cooking for about two minutes. At this stage the kitchen will smell amazing as the spices release their aroma.

Turn off the heat and transfer the corn to a mixing bowl. Add fresh lime juice, chopped cilantro, and finely chopped red onion. Mix everything gently so the flavors combine well. The lime juice adds brightness and balances the smoky flavor of the corn.

Sprinkle crumbled feta cheese over the corn and toss lightly. The warm corn will soften the cheese slightly and create a creamy texture. Transfer the corn to a serving bowl and serve immediately while it is warm. This Cava Fire Roasted Corn Recipe tastes best when fresh.