Name: Esquites in Cups
Prep time: 60 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 kilo parboiled corn; 5 sprigs epazote, mexican; 3 tablespoons salt, or seasoning; 1 liter water; 1 chicken breast; 6 tablespoons mayonnaise; 6 tablespoons piquín chile; 3 limes

Preparation

Low

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.

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