User:Miguel Hernandez Hernandez

Ingredients 6 pieces of corn cobs 1 sprig of Epazote (1 teaspoon) 200 g Mayonnaise 100 g of Piquín Chile 5 lemons poblanos (lemon juice) 600 g cream cheese Salt to taste

Remove the grains from the corn cobs in a pot Boil them in water and add salt to taste, when the corn grain is cooked, Add some left of epazote Put a tablespoon of olive oil Serve three quarters of corn with a little water in foam cups Add a tablespoon of mayonnaise Add demolished cheese