In a large saucepan cook corn in enough boiling salted water to cover for 5 to 7 minutes or until tender. Remove ears from water; cool slightly.
Using a serrated knife carefully cut kernels from cobs, leaving kernels in slabs. Divide slabs among six individual serving dishes. Place 1 teaspoon crema, 1 teaspoon butter, and 1 teaspoon queso fresco on corn in each dish. Sprinkle each serving lightly with ancho chile pepper and salt. Serve with lime wedges.