I usually eat it like elotes, the Mexican approach to corn on the cob that smears the charred kernels with a mayo-based sauce flavored with cilantro, chile, and garlic along with some queso fresco or cotija cheese. I always throw a few extra ears on the grill so I’ll have leftovers for a salad like this, inspired by another Mexican dish called esquites. The name comes from the Nahuatl word ízquitl, which means "toasted corn," and esquites is basically the same as elotes but the kernels are cut from the cob, mixed with mayo sauce, and eaten from a bowl. I skip the mayo (although you could add a dollop or two if you want) and make a simple dressing with lime and olive oil, add tomatoes and mint, and crumble in some feta.