Sort ingredients
misssweetviolet
QR Code
Listen
Pdf
Remove the husks and the silk (hair) from the corn.
Cut the top and base off of the corn cob.
Hold one end of the cob with your hand and place the other end on the cutting board.
Tilt at a 45-degree angle.
Cut off the kernels with a sharp knife.
Be sure to cut away from your hand and body.
Place the kernels, 1 cup of chicken or vegetable broth, 4 cups water, epazote (if using) and salt in a large stock pot.
Bring to a boil and reduce to medium heat.
Cook until ⅔ of the liquid has evaporated.
Layer the corn with your desired toppings - corn, mayo, cheese, chili, butter, hot sauce.
Repeat until the cup is full.
Drizzle with lime juice on the top and enjoy.
Notes
The toppings are suggestions. Feel free to add more or less, depending on your personal taste.
Swap out cotija for another salty cheese like feta or parmesan. Or, use queso fresco.
Instead of mayonnaise, you can use sour cream, crema mexicana, or Greek yogurt.
To use frozen corn:
Add the frozen corn to a stock pot along with broth, salt, and use only 1 cup water. Cook for 10 minutes.