Street Corn

Ingredients (12)

12 white whole corn, thresh kernels

3 limes

6 tablespoon(s) mayonnaise

6 tablespoon(s) queso fresco, shredded

Pequin chile powder

  1. Place corn kernels in a pot with water. Add salt, mezquite and epazote. Cook until water boils for 12 minutes. Drain water and remove mezquite and epazote branches.
  2. Serve portions in shot glasses and add lime juice, mayonnaise, cheese and chile pequin.