Prepare the Corn on the Cob:

• Remove the husks (shuck the corn) and silk strands from each ear of corn. Rinse the corn on the cob.

  If the tip of the ear of corn has brown or soft kernels, carefully cut that part off.

Boil the Corn:

• In a large pot, add just enough water to cover the ears of corn (about 1 quart of water for each ear of corn).

  For the 6 ears of corn in this recipe, I used an 8-quart pot that was filled a little over half full.

  Bring the pot of water to a boil.
• Using long tongs, carefully add each ear of corn to the pot of water.
• Watch the water level in the pot so that it doesn't boil over.

  If the water level gets too close to the top of the pot, carefully ladle some of the water out of the pot.
• Make sure the ears of corn are submerged in water. If more water is needed in the pot, carefully add just enough to cover each ear of corn.
• Turn the heat down to low and simmer until the corn is tender (about 7 to 9 minutes). Be careful not to overcook the corn or it will be tough.

  If the water starts to boil over the sides of the pot, turn off the heat and using hot mitts, carefully remove the pot from the burner.
• After the corn is done cooking, use tongs to transfer each ear of corn from the pot onto a large plate.

  Cool the ears of corn (about 15 minutes).

While the corn cools, make the dressing, crumble the cheese, and chop the cilantro.

For the Dressing:

• In a small bowl add Mexican crema, mayonnaise, ground cumin, onion powder, granulated garlic and salt. Whisk together until creamy. Set aside.
• Crumble the Cheese - In a small food processor, add the cheese and mix or grind it just long enough to crumble.

  Or crumble the cheese by putting it inside a medium size zipper-seal plastic bag, tightly seal it, and lightly squeeze the bag until the cheese crumbles.

  Set aside.

Cutting the Corn Off of the Cob - 3 Optional Ways:

• After the corn cools, cut the corn off the cob.
• Corn on the Cob Laying Flat on a Cutting Board - Lay the ear of corn flat on a cutting board vertically so that the top of the corn (the narrower end) is directly above the stem-end.

  Carefully cut down the side of the cob to remove the kernels.

  Try to cut the corn off the cob in medium to large pieces (they will likely break into smaller pieces when handling them but try to keep some of the rows of corn attached to one another if possible).

  Then rotate the ear of corn so that the cut side of the cob lays flat on the cutting board.

  Carefully continue cutting and rotating the corn until all of the kernels are cut off of the cob.
• Corn on the Cob Sitting Upright on a Cutting Board - Stand the ear of corn upright on a cutting board by holding an end of the corn with one hand.

  With the other hand, starting at the top end of the corn, away from your hand, carefully slice the corn off the cob (in medium to large size pieces if possible).
• Corn on the Cob Standing Upright Using 2 Bowls - In the middle of a large bowl, lay a small bowl upside-down.

  With your hand, hold the ear of corn upright while it rests on top of the small upside-down bowl.

  With the other hand, starting at the top end of the corn, away from your hand, carefully slice the corn off the cob (in medium to large size pieces if possible).

  The cut pieces of corn on the cob should fall into the larger bowl.

Layering the Mexican Street Corn:

• This dish has 3 layers of corn, dressing and toppings.

  For each layer, use 1/3 of the total ingredients.
• FIRST LAYER:

  Corn - In a medium size serving bowl (or similar size casserole dish), add a layer of 1/3 of the total amount of cut corn (with the top side of the kernels facing up).

  Dressing - Drizzle dressing evenly on top of the corn.

  Toppings - On top, evenly sprinkle salt, chili powder, crumbled Queso Fresco, fresh lime juice and chopped cilantro.
• SECOND LAYER:

  Corn - Add a layer of 1/3 of the total amount of cut corn (with the top side of the kernels facing up).

  Dressing - Drizzle dressing evenly on top of the corn.

  Toppings - On top, evenly sprinkle salt, chili powder, crumbled Queso Fresco, fresh lime juice and cilantro.
• THIRD LAYER:

  For the third and last layer, repeat the process with the remaining ingredients.

Serve:

• Serve right after making this side dish or cover with plastic wrap and store in the refrigerator.

  For best results serve within about 24 hours of making this dish so that the ingredients are as fresh as possible.

Garnish:

• Garnish with fresh lime wedges and 2 sprigs of cilantro.