1-Getting started with Mexican Street Corn Salad: Getting started with Mexican Street Corn Salad is fun and straightforward, beginning with prepping the corn for that perfect char. First, remove the husks and silks from 4 ears of fresh corn, then grill them with a bit of olive oil on medium-high heat. Aim for about 2 minutes per side until they turn nicely charred, which takes roughly 10-12 minutes total.

2-Cutting and preparing the dressing: Once the corn cools completely, cut the kernels off the cob into a large bowl to keep things neat. In another bowl, whisk together the dressing using 1½ tablespoons mayonnaise, 1 minced garlic clove, the zest and juice of 1 lime, and ⅓ cup chopped scallions for a zesty kick. For a vegan version, swap in mashed avocado for the mayonnaise to maintain that creamy texture.

3-Mixing and seasoning: Now, gently mix the grilled kernels with the dressing, ensuring every piece is coated. Add in ¼ cup Cotija or feta cheese, ¼ cup finely chopped cilantro, ¼ teaspoon smoked paprika or chili powder, the optional diced jalapeño, and ¼ teaspoon sea salt. Stir it all together and let it chill if you have time this helps the flavors blend even more. Roasting the jalapeño alongside the corn can add that extra smoky flavor everyone loves.