Grill the Corn:

Start by grilling your corn over medium heat. If you don’t have a grill, you can roast the corn in the oven at 450°F for 15-20 minutes, turning halfway through. You want to achieve a nice char on the kernels. Once grilled, allow the corn to cool slightly before cutting the kernels off the cob.

Mix the Dressing:

In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, and a pinch of salt. Stir until smooth and well-mixed.

Add the Corn:

Add the grilled corn kernels into the dressing and toss until the corn is evenly coated. Make sure every kernel gets a nice coating of that creamy, zesty mixture!

Incorporate Fresh Ingredients:

Stir in the cilantro, cotija cheese, and jalapeño (if using). Give it a final mix, ensuring the fresh flavors meld into the creamy base.

Season & Serve:

Adjust the seasoning with salt, pepper, and a squeeze of lime juice to taste. Garnish with extra cotija, a sprinkle of chili powder, and lime wedges on the side for an added tangy kick.