Esquites

• 2 cups fresh corn kernels, just cut from cob
• 2 tablespoons unsalted butter
• 1 serrano pepper, diced (about 2 tablespoons)
• 1/2 teaspoon salt
• 2 tablespoons mayonnaise (low fat is fine) or Mexican crema
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon chili powder
• 2 tablespoons queso fresco or cotija cheese, crumbled
• 1 lime cut into wedges (optional)

1. Heat the butter in a medium pan. Add the serrano pepper and saute for 2 minutes.
2. Add the corn kernels and salt. Saute for another 4 minutes and remove from heat. Let the mixture cool slightly and stir the mayonnaise in. Move to a serving bowl.
3. In a separate small bowl mix the cayenne pepper and chili powder. Sprinkle as much of the powder mixture on top of the corn as you want. Top with queso fresco and lime juice (optional). Serve immediately.

corn kernels, unsalted butter, serrano pepper, salt, mayonnaise, cayenne pepper, chili powder, queso fresco, lime

Taken from food52.com/recipes/13625-esquites (may not work)