Step 1: Bring a large pot of water to a boil. While the water is coming to a boil, shuck the corn; discard the corn silk but reserve the fresh corn husks.

Step 2: Add the corn cobs, salt, and sugar to the boiling water; add more water to cover, if necessary. Fully cover the corn with the fresh husks — this adds flavor to the cooking water and creates a steam blanket. Cover the pot with a lid and cook until the ears are completely tender and a broth has formed, about 4 to 5 minutes. Remove the corn from the pot and set aside to cool for 5 minutes. Reserve 1 cup of the corn broth.

Step 3: Take a wooden skewer and insert it into the middle of what was the stem end of the cooked corn. Use the skewer as a handle to help you hold the corn in place and then cut the kernels off the cobs with a knife.

Step 4: Heat a dry cast-iron skillet or comal over medium-high heat, and cook half of the kernels, stirring constantly, until they are lightly charred, 3 to 5 minutes. Set aside and repeat with the second half.

Step 5: In another large pot, melt the butter over medium heat; stir in the corn and the reserved cup of broth.

Step 6: You can now begin to assemble your esquite in mason jars or tall glasses. I like to start by adding a couple dashes of hot sauce to each glass, then layering 1 tablespoon of cheese, ¼ cup of corn, and 1 tablespoon of mayonnaise. Repeat the layers until it’s filled, and top off with 1 teaspoon chile powder, lime, and hot sauce.