Closely adapted from Gonzalo Guzmán; Guzmán calls for serving with pico de gallo, which we made, but honestly none of us felt the corn needed it.
Heat a large skillet over high heat. Add the corn kernels and let them toast, stirring occasionally, for about 5 minutes. Be aware they could jump a bit. You want them lightly charred in places but not burnt.
Add the salt and lime juice and stir when the kernels are evenly lightly toasted. Taste for more salt or lime juice (remember that diners will also have lime wedges so err on side of caution although I love a lot of lime).
Whisk together the spices.
Place the corn into a serving dish or individual bowls. Dollop the crema over the corn and then sprinkle with queso fresco.
Sprinkle with the spice mixture.
Serve garnished with lime wedges, chopped cilantro and chopped green onions.