Corn on the Cob with Mayo & Chilli – Mexican Street Corn

INGREDIENTS:

DIRECTIONS:

1. Place the mealies in a large pot with enough water. Add the epazote and salt. Cover and boil until tender.
2. Once cooked, remove the leaves.
3. Brush each mealie with mayo. Sprinkle or roll the corn in the grated cheese.
4. Sprinkle with Tajin spice or the salsa of your choice. 

Buen Provecho!