Start with the corn. Husking is your first task. Peel away the leaves and silk, then carefully cut the kernels off the cobs using a sharp knife. Place all the kernels into a sizable mixing bowl. The corn should yield about 4 cups when done correctly.

In the same bowl, add in the lime juice, sour cream, and oil. At this point, sprinkle in a generous pinch of sea salt. Using a spatula or wooden spoon, give everything a good mix. This will help the corn soak up those zesty flavors.

Now comes the fun part. Start mixing in the minced garlic, sliced scallions, chopped cilantro, and jalapeño. Stir until everything is well-blended. You want to see a beautiful medley of colors; the green from the herbs, the pale yellow corn, and the vibrancy of the jalapeño.

Fold in the Cotija cheese, remembering to reserve a little for topping later. Add chili powder or red pepper flakes to taste, and don’t hold back! If you love spice, toss in a bit more. Mix again until everything is lightly coated with creamy goodness.

Just before serving, stir in those toasted pumpkin seeds and the smoked paprika. The seeds offer crispy bites, while the paprika lends an extra layer of flavor.

Taste to see if you need more lime, salt, or spice. Adjust as per your preference! Transfer your esquites to a serving dish, sprinkle with any remaining cheese and perhaps a few more pumpkin seeds for crunch.