Grilled Corn Salad with Mole Vinaigrette and Cotija Cheese

Preheat grill to medium heat.

Lightly brush the corn with olive oil and grill for 15-20 minutes, turning occasionally, until kernels are tender and slightly charred.

While the corn is grilling, prepare the mole vinaigrette: In a small bowl, whisk together the mole paste, lime juice, apple cider vinegar, honey, olive oil, salt, and pepper until well combined. Adjust seasoning to taste.

Once the corn is cool enough to handle, cut the kernels off the cob.

In a large bowl, combine the grilled corn kernels, red bell pepper, yellow bell pepper, red onion, and jalapeño (if using).

Pour the mole vinaigrette over the corn and vegetable mixture and toss gently to coat.

Stir in the chopped cilantro.

Serve immediately or chill for later. Before serving, sprinkle with crumbled cotija cheese.