Mexican-Style Corn with Chili and Lime (Esquites) | Christopher Kimball’s Milk Street | Recipes, TV

Ingredients

• 1 tablespoon grapeseed or other neutral oil
• 4 cups fresh corn kernels (from about 5 ears corn) or frozen corn, thawed and patted dry
• 2 tablespoons salted butter, cut into 2 pieces
• ½ cup lightly packed fresh flat-leaf parsley, roughly chopped
• 2 tablespoons roughly chopped fresh basil
• 1 serrano chili, stemmed and halved lengthwise, one half finely chopped, reserved separately
• Kosher salt and ground black pepper
• ¼ cup sour cream or Mexican crema
• 2 tablespoons mayonnaise
• 2 tablespoons lime juice, plus lime wedges to serve
• ¼-1/2 teaspoon cayenne pepper
• 1 ounce cotija cheese, finely grated (½ cup)