PACOIMA STREET CORN
6 ears of white corn, 1/4 teaspoon dried thyme, 1 1/2 teaspoon sea salt, 2 bay leaves, 1/4 cup fresh lime juice, 1 cup mayonnaise, 1/2 cup crema, 1 1/2 queso fresco cheese, crumbled, spicy chili powder.
Get out a bowl, add the mayonnaise and crema, mix well. Get out a large plate, add the crumbled cheese. Remove the husks and silk from the corn. Leave the core. Get out a large pot add the salt, thyme, and bay leaves, and corn. Add enough water to cover the corn plus 4-inches. Cook for 17-20 minutes. Remove the corn and dry with paper towels, sprinkle the corn with the lime juice, set them aside to dry. Get out a cast-iron skillet or griddle, heat to hot but not smoking. Add dry corn to the hot skillet. Turn the corn until it is slightly charred on all sides. Remove from the skillet, while still hot, generously slather the mayonnaise mixture all over the corn. Roll the corn in the cheese and sprinkle the chile powder on top. Punch a wooden skewer into the end of each piece of corn and serve.