Servings: 4 / Prep time: 5 mins / Cook time: 10 mins / Ready in: 15 mins

Ingredients

  • 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
  • 4 springs dry or fresh epazote or cilantro
  • Kosher salt
  • 4 tbsp sour cream
  • 4 tbsp unsalted butter
  • 6 tbsp cotija or feta cheese, finely crumbled
  • fresh juice from 1 lime
  • 4 tsp Mölli Culiacan Chamoy sauce

Directions

  1. Bring a large saucepan of salted water to a boil over medium-high heat. Add the epazote or cilantro and the corn. Cook until tender, about 5 to 7 minutes.
  2. Using a slotted spoon, divide the corn between 4 individual cups or small glasses. Put 1 tablespoon sour cream, 1 tsp Culiacan Chamoy sauce, and 1 tablespoon butter in each glass. Add 1/2 tsp of lime juice. Sprinkle with cheese and salt. To eat, mix all ingredients and enjoy. Provecho!