Preparation

1. ​Char the Corn: Heat the butter and oil in a large cast-iron skillet over medium-high heat. Add the corn kernels in a single layer. Let them cook undisturbed for 3–4 minutes to develop a deep, golden-brown char. Stir and cook for another 5–7 minutes until tender and charred to your liking.
2. ​Aromatics: Add the minced garlic and jalapeño to the skillet. Sauté for 1 minute until fragrant, then remove from heat.
3. ​Mix the Base: In a large mixing bowl, combine the mayonnaise, Mexican crema, lime juice, and chili powder. Whisk until smooth.
4. ​Combine: Add the warm charred corn mixture to the bowl. Fold in the crumbled Cotija cheese and fresh cilantro.
5. ​Season and Serve: Toss everything until well coated. Taste and add salt or more lime juice if needed. Serve warm or at room temperature in small cups or bowls, optionally topped with extra chili powder and a lime wedge.