Creamy Mexican Street Corn Cups (Esquites)

Melt 2 tablespoons of butter in a large cast-iron skillet over high heat. Add the 4 cups of corn kernels and spread them evenly. Let cook undisturbed for 2 to 3 minutes at a time to allow the sugars to blister and char into a deep golden-brown. Stir occasionally and repeat for 6 to 8 minutes total, then remove from heat.

In a large mixing bowl, whisk together the 3 tablespoons of mayonnaise, 2 tablespoons of Mexican crema, and a sharp squeeze of fresh lime juice until completely smooth and unified.

Transfer the warm, charred corn directly from the skillet into the bowl with the cream base. Fold in half of the crumbled cotija cheese and half of the chopped fresh cilantro until every kernel is thoroughly coated. Season to taste with a pinch of salt.

Spoon the warm, creamy corn mixture evenly into clear individual serving cups. Top generously with the remaining cotija cheese, a heavy dusting of chili powder or Tajín, the remaining fresh cilantro, and a fresh lime wedge tucked into the side. Serve immediately while warm!