These street corn are very characteristic of Mexico; we find them at fairs and in plazas, and they are delicious. Served with mayonnaise and cheese, don't miss the opportunity to prepare them at home.
In a pot over medium heat, pour the water, and cook the corn with the epazote branches.
Heat a griddle over high heat and roast the corn until charred. Remove the corn from the griddle.
On a board, insert the wooden sticks into the corn. Set aside.
Grate the cheese and spread mayonnaise on the corn, sprinkle fresh cheese, add chili piquín to taste, and a few drops of lime. You can finish with a touch of salt.
Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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