Start by preheating your grill to medium-high heat. Brush the husked corn with olive oil to prevent sticking and to enhance the flavor. Grill the corn for about 10-15 minutes, turning occasionally, until charred and cooked through. Remove from the grill and let it cool slightly.
Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Hold the cob upright in a bowl to catch the kernels as you cut.
In a large mixing bowl, combine the Mexican crema, mayonnaise, lime juice, Kosher salt, and cayenne pepper. Stir until smooth and well combined.
Add the grilled corn kernels, chopped green onions, jalapeño, and cilantro to the bowl with the dressing. Toss everything together until the corn is evenly coated.
Fold in the crumbled Cotija cheese, reserving some for garnish. Transfer the salad to a serving dish and sprinkle with extra cheese and cilantro for a beautiful presentation.
Serve your Mexican Street Corn Salad (Esquites) with lime wedges on the side for an extra burst of flavor. Enjoy this dish warm or chilled!
