Pan-fried kernels of corn with crème fraîche, Cotija cheese, and epazote is an addictive way that you, like Mexicans, can enjoy seasonal corn served in a plastic cup from a vendor’s cart.
16 large ears corn, shucked
½cupcrème fraîche or sour cream or crema
2 large shallots, finely chopped
2poblano chiles, seeded and diced
½cup crumbled Cotija cheese, plus 2tablespoons to garnish
3tablespoons thinly sliced epazote, plus 1tablespoon to garnish
Salt and freshly ground black pepper
Using a sharp paring knife, cut the kernels from cobs and set aside. Scrape the dull side of the blade several times against the cobs to extract the remaining corn pulp, scraping it into a large glass measuring cup. (You should have at least 1½cups of corn pulp. If not, add enough crème fraîche to measure 1½cups.) Transfer the pulp to the jar of an electric blender and purée until smooth.
Heat the butter in a shallow medium-size saucepan over medium heat. Add the shallots and peppers and cook until softened, 3 to 4 minutes, stirring occasionally. Add the corn kernels, corn purée, water, Cotija cheese, epazote, and salt and pepper to taste; simmer uncovered until the kernels are just tender, 3 to 4 minutes, stirring occasionally. Serve garnished with the remaining epazote and Cotija cheese.