This is a great way to highlight summer corn. I originally planned to add mayo to this to make it more Elote-ish, but I was out of it and it turned out just fine without.
8 ears corn on the cob
1 cup cherry tomatoes, halved
basil leaves (maybe 12), chopped
about 2-3 oz queso freso, crumbled
salt and pepper, to taste
chili powder, to taste
juice of one lime
juice of one lemon
1/2 cup cilantro, chopped
cumin, to taste
Lightly coat corn with olive oil. Char on grill on all sides. Allow to cool and cut from cob.
Toss corn with cheese, tomatoes and basil leaves. Season salad with salt, pepper and chili powder to taste.
In a small jar, combine citrus juice, an equal amount of olive oil, a pinch of salt, some cumin and cilantro. Shake up. Before serving, dress salad with dressing.