Esquites (Mexican Street Corn Cups)

Ingredients

• 4 cups corn kernels (from 5 ears, or frozen)
• 2 tbsp butter
• 1 clove garlic, minced
• 3 tbsp mayonnaise
• ⅓ cup crumbled cotija
• 1 tsp chili powder or Tajín
• 2 limes, juiced
• ¼ cup chopped cilantro
• Salt

Method

1. Melt the butter in a wide skillet over high heat and add the corn in a single layer. Let it sit untouched until charred in spots, 3–4 minutes, then stir and char again.
2. Add the garlic and cook 1 minute until fragrant.
3. Off the heat, stir in the mayonnaise, half the cotija, half the chili powder, and the lime juice until every kernel is glossed.
4. Spoon into cups, top with the remaining cotija, chili powder, and cilantro, and hand out spoons while it's still steaming.