Cover corn with cold water in a pot large enough to fit. Add sugar and a large pinch of salt.

Bring to a boil. Cook 5 minutes. Cover. Turn off heat. Let corn steep for 45 minutes. Do not remove lid prior.

When corn is cool enough to handle, cut kernels off and transfer to a mixing bowl. Run broad side of knife along corn afterwards to press the milk out into the bowl.

Add lime zest, lime juice, queso fresco, cayenne, and bacon with a pinch of salt and pepper. Mix together.

Variations; Cilantro, corn, jalapeño, poblano, roasted bell peppers, tomato, garlic, chipotle, serrano, ancho chile, cotija, red onion, grilled chayote, spinach, arugula, nopales, chimichurri, tamarind, shallots, habanero, paprika, smoked paprika, applewood seasoning, Mexican oregano, sage, thyme, mango, peach, pineapple, apple cider vinegar, avocado, black eyed peas, chives, scallions, cumin, rosemary, tarragon, dill, asparagus, broccoli, parmesean, cheddar, feta, chile powder, coconut, curry,

Cont'd: fennel, crushed pepper flakes, parsely, ginger, honey, jicama, mint, orange zest, sesame seeds, soy, ponzu, tomatillos, rice wine vinegar, white wine vinegar, mache greens