Esquites Portables con Frijoles Blancos

Heat a large skillet or comal over medium-high heat until wisps of smoke appear. Add olive oil and swirl to coat. Add corn kernels in a single layer and spread them out — do not stir for 3-4 minutes to let them char and pop at the edges.

Sprinkle salt over the corn, then toss and let it sit another 3-4 minutes until golden and lightly charred in spots. Remove from heat and set aside to cool slightly.

In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add cumin and cayenne, stirring for 30 seconds until fragrant.

Add the drained white beans and gently stir to coat in the spiced oil. Cook 3-4 minutes until heated through and slightly crispy at the edges. Remove from heat.

In a large bowl, whisk together mayonnaise, lime juice, cayenne, cumin, and salt until smooth. Taste and adjust lime or cayenne to your liking — it should be bright, tangy, and have a slow heat.

Add the warm corn and white beans to the bowl with the crema. Fold everything together gently until well coated. The residual warmth will soften the crema into a silky sauce.

Taste and add more salt if needed. Fold in half the cilantro and scallion.

Spoon the esquites mixture into portable cups or small containers. Top with remaining cilantro, scallion, crumbled feta, and a squeeze of fresh lime. Serve lime wedges on the side.