Wash the precooked corn until the water runs clear, cook the corn with salt, epazote, and water until the corn is well cooked.
Shred the previously cooked chicken breast and add it to the cooked corn.
Serve in small cups by putting a layer of corn, a layer of mayonnaise, a splash of lemon juice, salt to taste, and chili piquín, continuing until finished.
Enjoy your meal!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?