While the grill heats, prepare all your ingredients so assembly is seamless. Mince the garlic finely, dice the red onion into small pieces, and chop the cilantro. In a large mixing bowl, whisk together the Mexican crema, lime juice, minced garlic, cumin, smoked paprika, chili powder, black pepper, and sea salt until smooth and well combined. This dressing base will be ready to coat the corn as soon as it cools.

Heat your grill to medium-high heat. Place the corn ears directly on the grates and turn occasionally, allowing each side to char and develop deep brown spots, about 10-15 minutes total. This charring is essential—it creates complex, caramelized flavors that make street corn taste authentic. Don't rush this step; those charred bits are where the magic happens. Let the corn cool for a few minutes until you can handle it comfortably.

Once the corn is cool enough to handle, stand each ear upright on a cutting board and carefully slice the kernels off the cob using a sharp knife, working from top to bottom. I like to place a damp towel under the cutting board to prevent it from sliding around while I'm working. You should end up with about 4-5 cups of kernels total.

Add the warm corn kernels from Step 3 to the dressing mixture prepared in Step 1. Toss gently but thoroughly until all the kernels are coated with the creamy dressing. Taste and adjust seasoning if needed—you may want a touch more salt or lime juice depending on your preference. Fold in the crumbled cotija cheese gently so it doesn't break apart too much.

Transfer the salad to a serving bowl or individual plates. I like to let it sit for 5-10 minutes before serving so the flavors meld together beautifully, but it can also be served immediately while the corn is still warm. Serve with lime wedges on the side for anyone who wants extra brightness and tang.