In a small skillet over medium-high heat, toast 1/2 cup corn kernels for 3–5 minutes until lightly charred and fragrant (or roast under broiler). Add 2 oz water and simmer 2 minutes to soften. Cool slightly.

Blend and strain

Transfer the warm corn and water to a blender with 2 tbsp sugar and a pinch of salt. Blend until very smooth (30–45 seconds). Strain through a fine mesh sieve into a small bowl, pressing solids to extract as much liquid as possible. Discard solids.

Finish syrup

Stir 1 tbsp Mexican crema into the strained corn liquid until smooth. Taste and adjust sweetness with up to an additional 1 tsp sugar or agave if needed. Chill if not using immediately. Makes roughly 1.5–2 oz corn-crema syrup.

Cocktail Assembly

Prepare glass rim

Run the lime wedge around the outer rim of a rocks glass. Brush a thin layer (about 1/2 tbsp) of mayonnaise or crema around the rim on the outside where you'll apply the seasoning. Roll the rim in tajín or chili-lime salt (and a light dusting of smoked paprika if using) to evenly coat. Set glass aside.

Mix cocktail

In a cocktail shaker, add 2 oz mezcal, 0.75 oz fresh lime juice, 0.75 oz chilled corn & crema syrup, and 0.25 tsp red harissa paste. Add 1/4 tsp agave only if you prefer sweeter. Fill the shaker with ice (about 1 cup).

Shake

Secure the shaker and shake vigorously for 12–15 seconds until well chilled and slightly frothy from the crema in the syrup.

Strain and serve

Double-strain the mixture into the prepared rocks glass over fresh ice (large cube or 3–4 small cubes).

Garnish

Spoon or skewer the 2 tbsp charred corn kernels and place them on top of the drink or on the rim. Optionally add a very light brush of mayonnaise/crema on top and dust with a pinch of tajín or smoked paprika for aroma. Serve with the lime wedge on the side.