Remove the husks and silk from the ears of corn and rinse them briefly under cold water to remove any remaining strands. Pat the corn dry with a kitchen towel. Preheating the grill properly is important to achieve the signature smoky char that gives this salad its characteristic flavor.

Preheat an outdoor grill or grill pan to medium-high heat (about 200–220°C / 400–425°F). Lightly oil the grill grates to prevent sticking. The grill should be hot enough that the corn begins to sizzle as soon as it touches the grates.

Place the husked ears of corn directly on the grill. Cook for 10–12 minutes, turning the corn every 2–3 minutes so all sides develop light char marks. The kernels should blister slightly and develop golden-brown spots while remaining juicy. Once evenly charred, remove the corn from the grill and allow it to cool for about 5 minutes so it can be handled safely.

Stand each corn cob upright on a cutting board with the flat end resting securely. Using a sharp knife, slice downward along the cob to remove the kernels. Rotate the cob as you cut so all kernels are removed. Transfer the grilled kernels into a large mixing bowl.

Wash the red bell pepper and remove the stem, seeds, and membranes. Dice the pepper into small cubes about 5–7 mm in size so it distributes evenly throughout the salad. Peel the red onion and finely dice it into very small pieces so it adds flavor without overpowering the corn. Add both vegetables to the bowl with the grilled corn kernels.

Rinse the cilantro thoroughly and pat it dry. Remove any thick stems and roughly chop the leaves. Cilantro adds bright herbal freshness that balances the smoky corn. Add the chopped cilantro to the bowl.

In a small bowl combine the Mexican crema (or sour cream), fresh lime juice, olive oil, chili powder, ground cumin, sea salt, and cayenne pepper. Whisk the ingredients vigorously for about 15–20 seconds until the mixture becomes smooth and evenly combined. The dressing should taste creamy, citrusy, and lightly spiced.

Pour the dressing over the corn mixture. Using a spoon or spatula, toss the salad thoroughly so the kernels and vegetables are evenly coated with the dressing.

Sprinkle the crumbled queso fresco evenly over the top of the salad. This mild, crumbly cheese adds saltiness and creamy contrast that complements the smoky corn and tangy dressing.

Serve the salad slightly warm or at room temperature. Mexican grilled corn salad pairs well with grilled meats, tacos, roasted vegetables, or summer barbecue dishes.