Add butter to a skillet over medium heat. Once melted, add onion and pepper and saute until tender. Add water and corn. Cover and cook, stirring occasionally, until corn is tender (about 5-8 minutes).
Season with black pepper and a little salt and divide among 4 cups.
To each cup add 1 heaping teaspoon of mayonnaise and 1 heaping teaspoon of Mexican crema (or sour cream). Stir to combine.
Sprinkle generously with grated cheese and chili powder, to taste. Serve with lime wedges to squeeze on top. Enjoy immediately.
Corn: White corn is traditionally used in Mexico, but yellow corn can be substituted. You could also substitute 3 cups frozen corn. Cheese: Cotija cheese is traditional, but if you can’t find it, substitute finely grated parmesan cheese.Make ahead Instructions: Saute and cook onion and corn mixture. Allow to cool and store covered in the fridge. Prepare the topping ingredients and store in the fridge. When ready to serve, rewarm corn mixture in a skillet before dividing into cups and adding topping. Freezing Instructions: After cooking the corn, allow to cool and store in a freezer safe container for up to 6 months. Thaw overnight in the refrigerator. When ready to serve, rewarm corn mixture in a skillet before dividing into cups and adding topping.