For the Salad:

1. Char Your Corn: Drizzle corn with olive oil, salt, and pepper and wrap each ear of corn tightly in foil (make sure it’s enclosed). Heat up your grill and put your corn on, grilling it for about 5 minutes before rotating it and continuing that process until it has even char marks around the edges. Remove from the heat and allow to cool before cutting it downward to remove all of the corn from the cob.
2. Add Your Elote Seasoning: Add your corn to a small bowl and toss it with olive oil, salt, pepper, and Everything But The Elote Seasoning.
3. Assemble Your Salad: Add your chopped romaine lettuce to a bowl and top with roughly chopped cilantro, the charred corn mixture, cotija cheese, and your cilantro lime crema. Toss and garnish with additional cotija cheese, more cilantro, and your optional protein.

For the Cilantro Lime Crema:

1. Blend Your Crema: Add your cilantro, lime juice, honey, cottage cheese, 1/2 of your Greek yogurt, salt, and pepper to a small blender and blend until creamy. Whisk in the remaining yogurt (to help thicken the mixture) and season with additional salt, pepper, and honey as needed.