In a large pot, heat the oil over a medium heat. Add the onion, serrano chilli, and epazote and cook for about 5 minutes, until the onion is translucent.
Meanwhile, rinse the corn kernels in a colander under cold running water for about 30 seconds.
Add the corn to the pot along with the water and 1 tablespoon of salt. Bring to a boil over a high heat, reduce to a simmer, and cook uncovered for 30 minutes, until the corn is tender. Season to taste with salt.
Serve the Esquites in individual bowls or cups with a dollop of mayonnaise, some queso fresco sprinkled on top, chilli powder, and a squeeze of lime.
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This dish is as cheap and practical as it as satisfying and warm.
Monday to Thursday 9am to 5pm
