For The Grilled Mexican Street Corn Salad Recipe:

Cup of Yum
1. To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
2. Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
3. Cut the corn off the cob and place the corn in a large bowl. Set aside to cool.
4. To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chile powder, lime juice, salt, and pepper in a small bowl.
5. To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad. 
6. Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

For The Skillet-Roasted Mexican Street Corn Salad Recipe:

1. To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 ½ to 5 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
2. Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
3. To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chile powder, lime juice, salt and pepper in a small bowl.
4. To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad. 
5. Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.