4 fresh corn ears (sweet) or 1 (16 oz) package frozen fire-roasted corn

1/2 cup chopped red onion

1 jalapeño, seeded and chopped (about 1 tablespoon)

2 cloves garlic, minced

1/4 cup cotija cheese (plus extra for topping; feta or parmesan as substitute)

2 tablespoons plain Greek yogurt

2 tablespoons mayonnaise

Juice from 1 lime (about 2 tablespoons)

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper

1/3 cup fresh cilantro, chopped (plus more for garnish)

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Prepare the corn. For grilled corn: husk ears, preheat grill to medium-high, brush corn with oil, and grill about 2 minutes per side until charred. Let cool, then cut kernels off cob. For frozen corn: thaw under cold water and drain, or heat in a skillet until warm.
In a large bowl, combine corn kernels, chopped onion, minced garlic, diced jalapeño, and cotija cheese. Toss together.
In a small bowl, whisk Greek yogurt, mayonnaise, lime juice, chili powder, paprika, salt, pepper, and cilantro until smooth.
Pour the dressing over the corn mixture and toss until evenly coated.
Garnish with extra cilantro and cotija cheese. Serve warm immediately or chilled after refrigeration.

For a spicier version, add extra jalapeño or hot sauce.

Make it vegan by using plant-based yogurt, mayo, and cheese.

Feta or parmesan can substitute for cotija cheese.

Store leftovers in an airtight container in the refrigerator for 3–4 days.

This salad can be served warm, cold, or at room temperature.