Making Mexican Street Corn Salad is simple. Follow these easy steps:

1. Prepare the Corn: If using fresh corn, grill the corn cobs over medium-high heat until charred, about 10 minutes. If using frozen corn, you can quickly sauté it in a pan until cooked through.

2. Cool the Corn: Allow the corn to cool slightly before handling.

3. Combine Vegetables: In a large mixing bowl, combine the corn, cherry tomatoes, red onion, and cilantro.

4. Make the Dressing: In a separate bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), lime juice, chili powder, salt, and pepper until smooth.

5. Mix Salad and Dressing: Pour the dressing over the corn mixture and toss gently to combine.

6. Add Cheese: Fold in the crumbled cotija cheese, reserving some for garnish.

7. Taste and Adjust: Taste the salad and adjust the seasoning if necessary, adding more lime juice, salt, or chili powder to your liking.

8. Chill: For the best flavor, refrigerate the salad for at least 15 minutes before serving.

9. Serve: Transfer the salad to a serving dish and sprinkle with reserved cheese and additional cilantro if desired.