Mexican Elote-Style Grilled Corn Summer Salad

Heat a grill pan or cast-iron skillet over high heat until smoking. Brush corn ears lightly with olive oil. Grill, turning every 2-3 minutes, until kernels are charred and blistered on all sides, about 8-10 minutes total. Let cool for 5 minutes.

Stand each ear upright on a cutting board and slice the kernels off with a sharp knife, rotating the ear. Collect all kernels in a large bowl.

In a small bowl, stir together sour cream, lime juice, chili powder, and salt until smooth.

Add the chili-lime crema, diced red onion, and jalapeño to the charred corn. Toss to coat. Fold in chopped cilantro. Divide between two plates and crumble cotija cheese generously over the top. Serve at room temperature.