Start by cutting the kernels off fresh corn cobs or thaw your frozen corn. You’ll need about 3 cups of corn once prepared.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the corn and sauté for 5-7 minutes until slightly charred.

Transfer corn to a mixing bowl and allow to cool for about 10 minutes.

In another bowl, combine ½ cup of mayonnaise, ½ cup of sour cream or Mexican crema, and 1 cup of crumbled cotija cheese. Add lime juice, cilantro, chili powder, and cayenne pepper, then mix until smooth.

Once cooled, gently fold the corn into the creamy mixture.

Spoon the corn mixture into individual serving cups and garnish with extra cotija cheese, chili powder, and cilantro.

Serve with lime wedges on the side for squeezing.