Start by cutting the kernels off the cob if you're using fresh corn; about 4 ears will yield the perfect amount. If using frozen corn, ensure it’s fully thawed and drained. Aim for around 4 cups. Set the kernels aside while you heat the skillet to get ready for that delightful char.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once bubbling, add the corn and spread it evenly in the pan. Allow it to cook for 5–7 minutes, stirring occasionally until the corn turns golden and slightly charred.

While the corn cools slightly, grab a mixing bowl to create the creamy base. Combine ½ cup of mayonnaise, ½ cup of sour cream (or Mexican crema), 1 cup of crumbled cotija cheese, and the juice of 1 lime. Stir these ingredients together until smooth.

Gently fold the cooled, charred corn into the creamy mixture, ensuring everything is evenly coated. Taste and adjust seasonings as needed.

Spoon the delicious corn mixture into small cups or bowls. Garnish with more crumbled cotija cheese, cilantro, and chili powder. Serve with lime wedges on the side.