Esquites

Pasos

1. Remove the husks and silks from the corn, then cut the kernels off the cob with a very stable knife; keep the kernels juicy and whole as much as possible.
2. Melt the butter in a large skillet or sauté pan over medium heat; add the finely chopped onion and let it become translucent, without heavy browning.
3. Add the chopped garlic and the drained, finely chopped jalapeño; stir until the aroma is clear and slightly spicy.
4. Pour the corn kernels into the skillet and sauté, stirring often, until they become glossy and start to brown in spots.
5. Add the water, salt, and epazote, then simmer uncovered until the corn is tender, still juicy, and the liquid is reduced but not completely dry.
6. Off the heat, fold in the mayonnaise, crème fraîche, and lime juice; mix until you have a warm, coating, and creamy sauce around the corn.
7. Taste and adjust with a little more lime or salt if necessary; the result should be sweet, tangy, salty, and slightly spicy.
8. Serve immediately in ceramic bowls, then top with crumbled feta, chile powder, chopped cilantro, and lime wedges.