Preheat your grill over high heat. Add corn, turning every few minutes, and cooking until charred in spots and tender, about 20 minutes. Remove from heat and use a knife to cut kernels from cob. Add to a large bowl.
To the bowl add mayonaise, sliced green onions, cilantro, jalapeños, lime juice, and cotija cheese. Toss ingredients together. Garnish with chili powder.
Notes
If you don't have a grill you can always sauté the corn in a cast-iron skillet until tender and charred.
You can find cotija cheese in the cheese section, usually it is packaged in smalls rounds.
Perfect Pairing
The salad pairs perfectly with these fruity Margarita popsicles.
[embed_recipe id='15463']