Esquites

Ingredients

• 4 ears corn on the cob – kernels cut from cob (reserve cobs)
• 0.5 medium white onion – finely chopped
• 2 cloves garlic – lightly crushed
• 3 sprigs epazote
• 8 cups water
• 2 tsp kosher salt
• 2 tbsp unsalted butter
• mayonnaise – for serving
• cotija cheese – crumbled (for serving)
• lime – cut into wedges (for serving)
• chile powder – such as chile piquín or Tajín (for serving)
• hot sauce – Mexican-style, such as Valentina (for serving)

Instructions

1. Shuck the corn, then cut the kernels from the cobs; reserve the bare cobs. Finely chop the onion and lightly crush the garlic. Rinse the epazote sprigs.
2. Combine the corn kernels, reserved cobs, onion, garlic, epazote, water, and kosher salt in a medium pot. Bring to a boil over high heat, then reduce to a gentle simmer and cook until the kernels are tender but still crisp, 10–15 minutes.
3. Remove and discard the cobs and epazote. Set a strainer over a bowl and drain the corn, reserving the cooking liquid.
4. Return the drained corn to the pot with the unsalted butter and about 0.5 cup of the reserved cooking liquid. Cook over medium heat, stirring, until the butter melts and lightly coats the kernels, 2–3 minutes.
5. To serve, spoon the hot corn into cups and add a splash of the reserved cooking liquid to each if you like it brothy.
6. Top each serving with mayonnaise, a generous sprinkle of crumbled cotija cheese, a squeeze from a lime wedge, a dusting of chile powder, and a dash of hot sauce. Serve immediately while hot.