This salad is mild as written. Adjust spice level to personal taste by omitting or adding jalapeño or chili powder. Keep in mind that reducing spice also reduces overall flavor. Wear kitchen gloves when handling jalapeño to avoid burning your hands.
PREP CORN: Cut the corn off the cob. If using frozen corn, no need to thaw. You should have about 5 cups kernels.
BROWN CORN: In a large skillet, melt butter over high heat. Add garlic and stir for 10 seconds. Add the corn and cook for 5-8 minutes, stirring occasionally, until the corn is nicely browned. (Stirring too often will keep it from browning.) While cooking, season corn to taste (I add ½ tsp each of salt & pepper). Transfer corn to a large bowl. Let the corn cool to room temperature or speed up the process (Note 3).
DRESSING: Meanwhile, combine all of the dressing ingredients in a small bowl and whisk vigorously to combine. Stir through a tiny pinch of salt & pepper. Refrigerate until serving time.
SALAD: Finely chop the red onion, green onions, cilantro, and jalapeño; add them to the cooled corn. Take the dressing from the fridge and gently fold it into the corn and vegetables. Taste and adjust seasoning and flavorings as needed. Serve, crumbling cotija cheese over individual portions and enjoy!
Video
Notes
Note 1: Corn: For optimal sweetness use fresh sweet corn, but in a pinch, use frozen. Cook or refrigerate ears of corn as soon as possible after buying to preserve their sweetness (the sugar content begins to decrease as soon as it is picked). If you can't cook it right away, store it in the fridge to slow down the process.Note 2: Cheese: Cotija cheese and queso fresco are different in texture and flavor. Cotija is hard and crumbly, similar to Parmesan, aged several months, and has a strong, salty flavor. Queso fresco is soft and crumbly, like feta, not aged, and has a milder flavor. Substituting one for the other depends on personal preference. We prefer Cotija which offers a final punch of flavor and seasoning to the salad. If you don't add any cheese to this salad, you'll likely need to add some more salt.Note 3: Cool the corn quickly: Spread the cooked corn on a plate or sheet pan and pop it in the fridge. This will help the corn cool down faster by exposing it to more surface area.