Summer party season is in full swing, and I’m excited to share another installment in my experiments in easy and delicious summer potluck sides. Inspired by a Serious Eats recipe , this dish is a twist on Mexican street corn. You're probably familiar with this grilled, lime-spritzed, and spiced corn on the cob, but have you heard of esquites? It's essentially the same idea but the corn is removed from the cob and served as a salad. This makes it super convenient to prepare ahead of time and bring to any gathering. For this recipe, I took a shortcut by using frozen corn kernels for convenience. You can make it even simpler by skipping the charring step or buying frozen grilled corn kernels and just thawing them. It’s really a choose your own adventure in terms of effort. The end result? A super flavorful, tangy, and fresh salad thanks to lime, herbs, jalapeno,  with an undercurrent of creamy sweetness from the corn, and cotija cheese. This dish is definitely going into my party ...