Mexican Street Corn in a Cup (Esquites)

In a skillet over medium heat, melt the butter. Add the corn and sauté for about 5–7 minutes until heated through and slightly charred.
In a mixing bowl, whisk together the mayonnaise, Mexican crema, minced garlic, lime juice, and a pinch of salt.
Add the warm corn to the bowl and stir until the kernels are evenly coated with the creamy mixture.
Spoon a layer of the corn mixture into serving cups. Sprinkle with cotija cheese and a pinch of chili powder.
Repeat the layers until the cups are full.
Finish with extra cotija cheese, a generous sprinkle of chili powder or Tajín, and a squeeze of fresh lime juice before serving.

Spicy Esquites: Add diced jalapeños or a dash of hot sauce for extra heat.
Cheesy Version: Mix in shredded Monterey Jack or queso fresco for extra creaminess.
Grilled Corn Style: Use grilled corn kernels for a deeper smoky flavor.
Crunchy Street Style: Top with crushed Hot Cheetos or tortilla chips.

If using canned corn, drain it well and pat it dry to help it char better in the skillet.
Fresh corn cut directly from the cob provides the sweetest flavor and best texture.
Taste and adjust lime juice or chili powder to match your preferred balance of tang and spice.
Serve immediately while the corn is warm and the toppings are fresh for the best street-style experience.