Start by shucking the ears of corn and removing the kernels. You can use a sharp knife to carefully cut down each ear to separate the kernels.

In a large pan, over medium heat, add the corn kernels. Cook for about 5-7 minutes or until they start to brown slightly. This will enhance their sweetness and flavor.

In a separate bowl, combine the mayonnaise, sour cream, crumbled cotija cheese, minced garlic, lime juice, chili powder, and salt. Stir until fully blended.

Once the corn is cooked, remove it from the heat and let it cool slightly. Then, add it to the cream sauce mixture, and stir until the corn is thoroughly coated.

Transfer the esquites to a serving bowl, and sprinkle with additional cotija cheese and fresh cilantro. Feel free to add extra lime juice for a zesty kick!