1-First Step: Prep the grill and corn Preheat your grill to medium-high heat, around 400°F. Husk 4 ears of fresh corn and brush them lightly with olive oil. This prevents sticking and helps those tasty char marks form. Grill each side for 2 minutes, turning with tongs until golden and spotted. The smoky aroma hits right away, promising great flavor. Let the corn cool slightly on a plate. If no grill, use a grill pan or broiler.

2-Second Step: Make the dressing In a large bowl, whisk 1.5 tablespoons mayonnaise (or Greek yogurt for lighter) with 1 minced garlic clove, lime zest, and lime juice. The zest adds oils for extra tang, while juice brightens it all. Taste and adjust if needed. This creamy mix coats the corn perfectly, mimicking street corn magic.

3-Third Step: Cut the kernels and mix base Stand each cooled corn ear upright in a shallow bowl. Slice kernels off with a sharp knife, close to the cob for full pieces. Add kernels to the dressing bowl along with 1/3 cup chopped scallions. Stir gently to coat everything. The warm corn soaks up the flavors, but cool it fully first to avoid separation.

4-Fourth Step: Add mix-ins Fold in 1/4 cup crumbled Cotija (or feta), 1/4 cup chopped cilantro, diced jalapeño, 1/4 teaspoon smoked paprika (or chili powder/tajin), and 1/4 teaspoon sea salt. Toss until combined. Grill the jalapeño with corn for milder heat if spice scares you. Season to taste, adding more lime or salt as liked.

5-Fifth Step: Serve and enjoy Spoon into a serving bowl right away for warm salad vibes, or chill for 30 minutes. Garnish with extra cilantro or lime wedges. Pairs awesome with tacos or chipotle honey chicken for a fiesta feel. Serves 4 generously.