Charred Corn Crema with Cotija and Lime

Heat a large cast-iron or stainless skillet over high heat until smoking. Add fresh corn kernels in a single layer — work in two batches if needed — and cook without stirring for 2–3 minutes until deeply charred on one side. Toss and char for another 1–2 minutes. Transfer to a bowl; reserve about 3 tbsp of the best-charred kernels for garnish.

Reduce heat to medium. Add unsalted butter to the same pan. Once foaming, add minced shallot and cook, stirring frequently, for 2 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant. Return the non-garnish charred corn to the pan and stir to coat.

Pour in whole milk and water. Bring to a gentle simmer and cook for 5 minutes, allowing the corn to soften fully and the liquid to reduce slightly. Season with kosher salt and white pepper. Remove from heat.

Transfer the corn mixture to a high-powered blender. Add crème fraîche. Blend on high for 90 seconds until completely smooth — hold the lid firmly with a towel. Pass through a fine-mesh strainer, pressing firmly with a spatula to extract every drop of liquid. Discard solids. Taste and adjust salt, white pepper, and lime juice.

Stir in fresh lime juice and lime zest. If the crema has thickened on standing, whisk in 1–2 tsp warm water to loosen to a pourable but coating consistency. The crema can be made up to 2 days ahead; refrigerate covered, then reheat gently in a small saucepan over low heat, stirring, until just warm — do not boil.

To plate: pool the warm crema in a shallow bowl or smear across a plate. Scatter the reserved charred corn kernels over the top. Crumble cotija cheese over generously. Finish with lime zest, a pinch of flaky sea salt, and a light dusting of chili powder or Tajín if using. Serve immediately.