Mexican street corn served off the cob in a cup, simmered with epazote and finished with lime and chile — this is the humble, fully vegan base version; street carts often add mayonnaise, crema and cotija on top.
Boil the epazote water
Bring the water to a boil with the epazote sprig and a pinch of salt.
5 minSimmer the corn
Add the corn kernels and simmer until just tender.
Drain the corn
Drain the corn, reserving a splash of the epazote broth.
Serve
Spoon the corn into cups, splash with lime juice, dust with chile powder and scatter cilantro on top.
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