Scale

4 ears fresh sweet corn, husks removed (about 4–5 cups of corn)

1 tablespoon olive oil

1/2 cup diced red onion

1 jalapeño pepper, seeded and finely diced

2 cloves garlic, minced

1/4 cup mayonnaise

1/2 cup crumbled cotija cheese (or feta), plus more for garnish

2 tablespoons fresh lime juice

1/2 teaspoon chili powder

1/4 teaspoon smoked paprika

1/4 teaspoon salt

1/4 cup chopped fresh cilantro, plus more for garnish

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Brush corn with olive oil and grill over medium-high heat, turning until lightly charred on all sides. Let cool slightly.
Cut the kernels off the cobs and transfer them to a large bowl. (Alternatively, use thawed frozen or canned corn and pan-fry until charred.)
Add red onion, jalapeño, garlic, mayonnaise, cotija cheese, lime juice, chili powder, smoked paprika, salt, and cilantro.
Toss everything together until evenly combined.
Taste and adjust seasoning if needed.
Garnish with extra cotija cheese, chili powder, and cilantro.
Serve warm, room temperature, or chilled.