Esquites

Soften the onion and chilli

Melt the butter in a large frying pan over medium heat. Add the onion and serrano chilli and cook, stirring now and then, for about 3 minutes.

• 30 g butter
• ¼ white onion
• 1 serrano chilli

✅ C'est prêt quand : onion is soft and translucent, chilli smells fragrant

Cook the corn

Keep the pan over medium heat. Add the sweetcorn and salt and cook, stirring often, for about 5 minutes.

• 600 g sweetcorn kernels
• ½ tsp salt

✅ C'est prêt quand : corn starts to turn golden in places

Add the epazote and water

Add the epazote and water, cover the pan and simmer for about 5 minutes.

• 2 sprigs epazote
• 100 ml water

✅ C'est prêt quand : corn is tender and sitting in a little juicy broth

Serve in cups

Spoon the hot corn and some of its broth from step 3 into 4 cups. Top each one with a spoonful of mayonnaise, the juice of ½ lime, crumbled cotija and chilli powder to taste, then eat with a spoon.

• 4 tbsp mayonnaise
• 2 limes lime juice
• 60 g cotija cheese
• to taste chilli powder