Preparation Steps

• Preheat a grill or skillet over medium-high heat. Brush the corn with olive oil and cook, turning occasionally, until lightly charred on all sides (about 8–10 minutes). Let cool slightly, then cut kernels off the cob.
• If using frozen corn, thaw and pat dry, then sauté in a hot skillet for 5–7 minutes until slightly charred.
• In a large mixing bowl, combine the corn, chopped red onion, jalapeño, minced garlic, and crumbled cotija cheese.
• In a separate bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, paprika, salt, black pepper, and chopped cilantro until smooth.
• Pour the dressing over the corn mixture and toss until everything is evenly coated.
• Taste and adjust seasoning if needed by adding more lime juice, salt, or spice.
• Garnish with extra cilantro and cotija cheese. Serve immediately or chill for 30 minutes before serving.