1. 1. Preheat Grill: Preheat your grill to medium-high heat.

1. 1. Prepare Corn: Husk the corn and brush each ear with olive oil, ensuring they are evenly coated.

1. 1. Grill Corn: Place the corn directly on the grill and cook, turning occasionally, until kernels are lightly charred and tender, about 10-12 minutes.

1. 1. Cool and Cut Corn: Once grilled, remove the corn from the grill and let it cool slightly. Then, carefully cut the kernels off the cob using a sharp knife. Place the kernels in a large mixing bowl.

1. 1. Prepare Vegetables: Dice the red bell pepper, finely chop the red onion, and dice the jalapeño pepper if using. Add these vegetables to the bowl with the grilled corn.

1. 1. Add Cilantro: Chop the fresh cilantro and add it to the bowl with the other ingredients.

1. 1. Prepare Dressing: In a small bowl, whisk together the lime juice, honey or maple syrup, chili powder, ground cumin, salt, and pepper to make the dressing.

1. 1. Combine Ingredients: Pour the dressing over the corn and vegetable mixture in the large bowl. Gently toss everything together until well combined and evenly coated with the dressing.

1. 1. Chill (Optional): For optimal flavor, you can cover the bowl and refrigerate the salad for about 30 minutes to allow the flavors to meld together.

1. 1. Serve: Once chilled (if desired), give the salad a final toss, taste and adjust seasoning if necessary, and then serve. Optionally, garnish with crumbled feta or Cotija cheese, avocado slices, and additional cilantro.

1. 1. Enjoy: Serve your healthy grilled Mexican corn salad as a side dish or a light meal. It's perfect for summer gatherings, barbecues, or anytime you want a taste of Mexico!

Feel free to customize the salad with your favorite ingredients or adjust the seasonings to suit your taste preferences. Enjoy!