Ingredients
2 tablespoons butter
9 corn cobs, shucked
2 teaspoons garlic salt
2 cups vegetable or chicken broth
2 fresh epazote sprigs
1 cup mayonnaise
2 large limes, juiced
1–2 tablespoons El Yucateco Red Chile Habanero Hot Sauce
Toppings:
Cotija cheese, crumbled
Lime juice
El Yucateco Red Chile Habanero Hot Sauce
Spicy chips, crushed
Instructions
Melt butter in a skillet over medium heat, add corn and stir. Add garlic salt and broth. Stir to mix well. Add epazote sprigs and let corn simmer for 15 minutes, stirring every few minutes. Some liquid will evaporate.
While corn cooks, combine mayonnaise, lime juice and El Yucateco Red Chile Habanero Hot Sauce in a medium bowl. Stir to combine.
Serve corn in small bowls or cups. Top with spicy habanero mayonnaise sauce, cotija cheese, more lime juice, a few more drops of El Yucateco Red Chile Habanero Hot Sauce, crushed spicy chips and a few epazote leaves.
- Prep Time: 10 minutes
- Cook Time: 15 minutes