Mexican Corn-off-the-Cob Salad

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Grill corn in the husks on the preheated grill turning occasionally to desired tenderness about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.

Add lime juice and chili powder then mix in cotija cheese cilantro mayonnaise and pepper until thoroughly combined. Taste and add salt if necessary.