Peel the ear of corn and shave the kernels off with a serrated knife.
Once the corn is cut from ear, cook it in a hot sauté pan with butter for 10 min.
Once is half way toasted add in the epazote (Mexican herb) and salt.
On a 8oz cup put the corn, then chipotle mayo, in one half of the top, then cotija cheese on the other half, and sprinkle with pikin chile powder and lime wedge on the rim. Make sure when eating mix it well with the chipotle mayo, cotija cheese and lime juice.
267 Elizabeth St
New York, NY 10012
Monday to Thursday – 11:00am – Midnight
Friday to Saturday – 11:00am – 1:00am
Open for Breakfast – Saturdays & Sundays 9am