Remove the outer husks of each corn cob, leaving just 3-4 inner husks on the cob, then carefully peel the remaining husks right back, taking care not to pull them entirely off the cob.
Remove the silky threads from each cob by wiping them off with a damp kitchen paper towel.
Soak the corn cobs with the remaining husks in a pot of hot water for 15 minutes.
Heat up your barbecue, griddle or grill pan and add a tablespoon of oil, just enough to cover the surface.
Dry the corn cobs completely with a dry paper towel, then place the corn cobs beside each other on the barbecue, griddle or grill pan. Season the cobs generously with coarse sea salt.
Grill the corn cobs until they’re slightly charred, then turn all cobs to char-grill the next side, and so on, until each corn cob is char-grilled on all sides. This should take around 15 minutes.
As the corn cobs are grilling, prep the other ingredients and the garnish.
Once the corn cobs are char-grilled on all sides, take them off the stove, transfer them to a chopping board.
After the cobs have cooled, cut the kernels from the cobs onto the chopping board, slicing them off with a sharp knife from the top to the bottom of each cob, getting as close to the inner core as you can.
Slide the corn kernels into a big bowl, then add the rest of the ingredients – the Mexican crema or creamy egg mayonnaise or sour cream, ancho chilli powder (and dried chilli flakes if you like spice), the grated cotija cheese grated or crumbly feta cheese, the optional parmesan, fresh coriander, and the juice of the lime quarters – and combine.
Spread the salad out onto a serving plate or scoop into a salad bowl and then garnish with the remaining ingredients. Only use the birds-eye chillies if you like your salad to have some bite.