Making this sensational Mexican Street Corn Salad is a breeze if you follow these simple steps:

1. Cook the Corn: If using fresh corn, grill or boil the ears until tender, about 5-7 minutes. Once cooked, let them cool before slicing off the kernels.

2. Prepare the Dressing: In a bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until well combined.

3. Combine Ingredients: In a large mixing bowl, combine the corn kernels, cherry tomatoes, red onion, diced jalapeño (if using), and chopped cilantro.

4. Add Cheese: Gently fold in the crumbled Cotija cheese, ensuring it’s evenly distributed throughout the salad.

5. Mix the Dressing: Pour the dressing over the corn mixture and gently toss to coat all ingredients evenly.

6. Taste and Adjust: Sample the salad, adding more salt, pepper, or lime juice as desired to enhance the flavors.

7. Chill: For the best flavor, let the salad chill in the refrigerator for at least 10 minutes before serving.

8. Serve & Enjoy: After chilling, give the salad a final gentle toss; it’s ready to be served!