Grilled corn, black beans, pico de gallo, cotija, lime crema, crispy tortilla strips, and cilantro. The California bowl that is impossible to eat quietly.
Cut corn tortillas into thin strips. Fry in shallow oil 2–3 minutes until golden and crispy. Drain well. Season immediately with salt and chili powder.
Whisk sour cream with lime juice, zest, a pinch of salt, and cumin until smooth and pourable.
Char corn on all sides over direct flame or griddle. Cool slightly. Cut kernels off cob — run knife downward along the cob.
Beans, corn, pico de gallo, cotija, tortilla strips. Drizzle lime crema over everything. Scatter cilantro. Squeeze extra lime. Eat loudly.