The herb epazote added to the boiling water lends a floral flavor to this corn. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
- Kosher salt, to taste
- 4 ears corn, in husks
- 8 sprigs epazote (available at Melissas.com)
- 1⁄4 cup unsalted butter, softened
- 1⁄2 cup mayonnaise
- 1 1⁄3 cups crumbled cotija cheese
- 4 tsp. ancho chile powder
- 1 lime, cut into 4 wedges
- Bring a large pot of salted water to a boil over high heat. Add corn and epazote, and cook (adding more water, if necessary) until corn is tender, about 1 hour. Remove from water and let the corn cool briefly.
- Peel back husks and spread 1 tbsp. butter evenly over each ear, then brush with 2 tbsp. mayonnaise and sprinkle with 1⁄3 cup cheese and 1 tsp. chile powder. Serve with lime wedges.