Esquites with Hatch Green Chile

Use a serrated knife to cut the corn kernels off the cob. Melt butter in a large skillet. Add in corn kernels, cover with lid and let cook five minutes without stirring. Uncover and mix. Add in chopped onion, minced garlic, Hatch green chile and salt. Stir and let it continue cooking another 5 to 10 minutes, until corn is fully cooked. Remove from stove and place in bowl. Let cool 10 minutes. In separate bowl, whisk together mayonnaise and Crema Mexicana until smooth. Pour desired amount over corn. Add desired amount of Cotija cheese and mix to combine all the ingredients. Serve with fresh squeezed lime juice and either red chile powder or Tajin, and enjoy!