Mexican Corn Salad

Preheat the grill to medium heat. Brush the corn with olive oil and grill for 10-12 minutes, turning occasionally, until the kernels are charred in spots.

Remove the corn from the grill and let it cool slightly. Once cool enough to handle, cut the kernels off the cob and place them in a large bowl.

In a separate small bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.

Add the cotija cheese and cilantro to the bowl of corn kernels. Pour the dressing over the top and toss until everything is well combined.

Taste and adjust seasoning if necessary. Serve immediately or refrigerate for up to a few hours before serving.