Esquites

1 . Stage

Combine water and sugar in a large bowl and stir well. Leaving corn in husks, soak for at least 1 hour.

2 . Stage

Preheat an outdoor grill for low heat with mesquite chips in the wood box. Lightly oil the grate.

3 . Stage

Grill corn, still in husks, for 45 minutes. Remove from grill and let cool before shucking.

4 . Stage

Cut corn from the cobs and combine with chili powder. Saute corn kernels in a skillet over medium heat, tossing frequently, until you see come charring, about 5 minutes.

5 . Stage

Add cotija cheese, crema, cilantro, and salt and cook until warmed through, about 4 more minutes. Spritz with lime juice and serve immediately.