Elote con Queso Cotija y Chile Ancho

Place a cast-iron skillet over high heat until smoking slightly.

Add the fresh corn kernels and sear without moving them for 2-3 minutes, allowing a deep, charred golden crust to form.

Toss the corn and continue to char until tender and smoky, about 5 minutes total.

Remove from heat and transfer to a small bowl.

Immediately squeeze the fresh lime juice over the warm corn, tossing to coat.

Fold in the crumbled Cotija cheese, which will soften slightly from the residual heat.

Dust generously with the Ancho chile powder.

Serve immediately in a small bowl, garnished with an extra wedge of lime and a final sprinkle of cheese for texture.