Esquites: Corn Salad in a Glass

Ingredients:

• 4 ears of sweet corn, trimmed of husks and hair
• 4 tbsp mayonnaise or sour cream
• 4 tbsp unsalted butter, softened
• 6 tablespoons crumbled queso fresco or soft feta
• Chili powder, to taste
• Salt, to taste
• Lime wedges, for serving (optional)

Preparation:

1. Bring a large saucepan of salted water to a boil over medium-high heat. Add the corn and cook until tender, about 5-7 minutes. Using tongs, transfer the corn to a serving dish and let it cool slightly.
2. Cut the kernels off the corn with a serrated knife. Divide the corn among four cups or glasses. Add 1 tablespoon of mayonnaise and 1 tablespoon of butter to each serving. Sprinkle with crumbled cheese and a pinch of chili powder and salt. Serve with lime wedges.