Prepare your charcoal until it's ashed over. Move it to one half of the grill so that you have a cooler grill side and a hotter grill side. Make sure the grate is clean.
Snip the silk whiskers sticking out of the top of the corn husk but leave the rest of the corn in a husk. Lay it on the grill, with the bottom of the husk towards the cooler side of the grill. Close the grill and cook for 13-15 minutes, turning it every 3-4 minutes.
Take corn off the grill and carefully, using tongues, take off the husk and the silk. Brush corn with melted butter and place back on the grill. Close the grill and cook, turning it every 3-4 minutes, until lightly charred on all sides.
Take corn off the grill and cut the corn kernel off the cobs. Add corn kernel to the mixing bowl.
Poblano Peppers:
Place poblano peppers on the hot side of the grill about half way though cooking corn. Let them char on both sides. Once the peppers are nicely charred, take them off the grill. Cut the peppers, take out the seeds, and scrape off the the charred skin. Dice the peppers and add them to the mixing bowl.
Corn Salad:
Add minced cilantro, mayo, sour cream, lime zest, salt, and chili powder to the mixing bowl with corn and peppers. Mix well.
Mix in crumbled queso fresco.
Refrigerate until ready to serve.
Video
Notes
To Boil Corn Instead: Remove the husks and all silk threads from the corn. Bring a pot of salted water to a boil, then lower it to medium and add the corn. Cover and cook for 10 minutes or until tender. Wait until it’s cool enough to handle before cutting.
To Char Peppers on Gas Stove: First thing to remember is to NOT walk away. Turn your gas stovetop flame to medium heat. Place the peppers on the grate directly over the top of the gas flame. Let it roast for about 3 minutes and use a pair of tongs to turn them a quarter on the way. Keep roasting and turning ever few minutes until charred and softened. Take them off the stove.
Make Ahead: It’s actually better made ahead of time because the salad needs to chill and it will taste better once all ingredients have had time to mingle. You should make the salad about 2 hours before you need to serve it but you can also make it a day ahead. Just make sure to keep it in an airtight container in the fridge.
Make it spicier: If you’re like to heat things up, consider tossing in some cayenne powder or even some chopped jalapeños. If you DO want to make it evenspicier, feel free to add a habanero pepper or something spicier to the corn salad.