Esquites

Combine water and sugar in a large bowl and stir well. Leaving corn in husks, soak for at least 1 hour.

Preheat an outdoor grill for low heat with mesquite chips in the wood box. Lightly oil the grate.

Grill corn, still in husks, for 45 minutes. Remove from grill and let cool before shucking.

Cut corn from the cobs and combine with chili powder. Saute corn kernels in a skillet over medium heat, tossing frequently, until you see come charring, about 5 minutes.

Add cotija cheese, crema, cilantro, and salt and cook until warmed through, about 4 more minutes. Spritz with lime juice and serve immediately.