Part 4/8:
Start by microwaving whole ears of corn in their husks for about five minutes, which loosens the husk for effortless peeling. Once shucked, the crisp corn kernels are chopped off the cob and combined with chopped bell peppers, sweet onion, and jalapeños for heat.
The mixture is then bound together with mayonnaise and sour cream, with taheén (a spice that adds flavor and color) sprinkled in, along with chopped cilantro, salt, and pepper. A generous handful of shredded Mexican blend cheese is stirred in for added richness and meltiness.