• 6 ears corn, husked
• 1 - 1 1/4 cup crumbled cotija cheese or sheep's milk feta - start with 1 cup, as some brands are saltier than others. Add more if desired.
• 1 cup thinly sliced scallions, about 4 large scallions
• 1/2 cup cilantro, roughly chopped
• 1/3 cup fresh lime juice, about the juice of 2 1/2 limes
• 1/3 cup olive oil, plus more for grilling
• 1 serrano or jalapeno, seeds removed and diced keep the seeds if you like the spice
• kosher salt to taste

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Grill the corn

1. Heat a grill or cast-iron grill pan to medium heat. While the grill is heating up, brush corn with olive oil, and season generously with salt.
2. Grill corn for 10-12 minutes, or until it starts to get grill marks, being sure to turn occasionally so all sides of the corn get a bit of char, but not so much that the corn dries out.Let corn cool slightly.

Assemble the salad

1. Slice kernels off of cob, and transfer kernels to large serving bowl.
2. To large serving bowl with corn kernels, add crumbled cheese, sliced scallions, chopped cilantro, lime juice, olive oil, serrano or jalapeno, and several generous pinches of kosher salt to taste.

Taste, adjust, + serve

1. Toss, taste, and adjust. If it needs more brightness, add more lime juice. If it needs more savory flavors, add more crumbled cheese or kosher salt. Freshen it up with more herbs if desired. Serve salad while warm or at room temp.

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