Esquites

Method

1. 1 Separate the corn kernels from the cob with a knife.
2. 2 Sauté the onions with unsalted butter for 3 minutes until fragrant and translucent.
3. 3 Add the corn kernels, epazote leaves, and a little water, and sauté for 12 minutes until the corn is tender and the water has evaporated.
4. 4 Scoop the corn into a cup and mix it with mayonnaise while it's still hot.
5. 5 Sprinkle with fresh cheese, red chili powder, and squeeze in some lime juice, then eat with a spoon.