To make the grilled corn salad I mention above: stir together about 1 ½ cups corn kernels with 2 tablespoons chopped cilantro, a pinch of salt and pepper, a 1/4 teaspoon chili powder, juice from ½ lime and 2 to 3 tablespoons crumbled cotija cheese. This can be made the night before, but is probably best 2 to 3 hours before.