Esquites — the street corn salad that works as a side for everything

Elote (corn on the cob) and esquites (corn kernels in a cup) are the same dish in different formats, and I want to make the case for esquites as the ultimate burrito side. The base: charred corn kernels, crema, lime, chile powder, cotija crumbled, salt. In a cup or on a plate. Add a little epazote if you have it. It works as a side because it is cold or room temperature, which contrasts with the warm burrito. It is acidic, which cuts the richness. It has crunch and creaminess in the same bite. It takes 15 minutes to make and improves every burrito plate I have served it with. This is my standard side when I am making burritos for other people. It never fails.