1. Drain the sweetcorn in a colander before tipping out on a clean tea towel and gently rub dry. Placea large, shallow frying pan over a medium to high heat and heat 1/2 tablespoon oil. Add the dried sweetcorn, spread out to one thin layer and allow to char for approximate 3 minutes before stirring the corn and allowing to fry for a further 2 - 3 minutes - try not to move the sweetcorn in this time as it helps with the charring process.
2. Once the corn is toasted and slightly charred, remove from the pan and set aside in a large bowl. Heat the remaining oil and turn down the heat to medium. Peel and finely slice 3 shallots before adding to the pan along with the garlic and pinch of salt. Gently fry for 3 - 4 minutes until the shallots have nicely softened.
3. Finely dice the stalks of the coriander and add to the pan along with the paprika and allow the spice to fry for just a minute (whilst continuously stirring). Remove the shallots from the heat and add to the toasted sweetcorn.
4. Return the pan to the heat for one final time, adding a small amount of oil if required. Peel and slice the remaining 4 shallots in half. Place cut-side down in the pan andallow to fry for 3 - 4 minutes until starting to char. Flip and cook for a further 2 - 3 minutes until the shallots are soft. Remove from heat and set aside until ready to serve.
5. In the sweetcorn bowl add the sour cream, mayonnaise and lime juice. Stir well and season to taste. Spoon the sweetcorn mixture onto a serving plate or bowl. Crumble the feta over and finish with the red chilli slices and the reserved coriander leaves. Serve alongside lime wedges.
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