Remove the kernels from the ears of corn until you have filled 4 cups.

In a large skillet over a medium-high heat, heat the oil and add the jalapeño pepper.

Sauté for 2 minutes, then add the corn kernels and season with salt.

Cook, stirring occasionally, for around 10 to 15 minutes, until the kernels are golden in color.

Remove the pan from the heat and set aside to cool for a few minutes.

Pour the kernels into a large mixing bowl and add the crumbled queso fresco, Mexican crema, chopped cilantro, lime juice, and chili powder. Stir until thoroughly mixed.

Serve with garnishes of your choice, such as crumbled queso fresco, chopped cilantro and cayenne pepper