- PLEASE NOTE - 

1. First make the Mexican Creme by mixing all the ingredients in a bowl and placing it to chill in the fridge.
2. Also prep your peppers, onions, coriander and jalapeno by dicing them.
3. This next step depends on if you're using frozen (thawed) or you're grilling corn on the cobs. If you're using whole corn on the cobs that you grilled and sliced off the cob skip this step and carry on with step 3. If you're using frozen (thawed) corn kernels this is what you need to do; in a hot pan, preferably a skillet a non stick pan won't work because you want the corn to char a bit, melt the butter and add your corn, stir and leave to cook till starts to look a bit charred. 
4. Place the corn in a bowl and leave to cool down for around 5 - 10 minutes, before mixing in your diced onion, diced peppers, chopped coriander and sliced jalapeno.
5. Next add in your spices; salt, pepper, cumin powder, paprika, cayenne pepper and lime juice.
6. Than, add in your cheese and mix it all together.
7. Finally, mix in your Mexican Crema - preferably just before serving (add more or less depending on how creamy you prefer the salad) and garnish with some more fresh coriander and serve chilled.