Esquites

Pull off the husks and silk.

Set a small bowl upside down in a larger bowl and cut the kernels off the cob onto it, turning the cob until all the kernels are off.

Cut the cobs in half and put them in a pot with the husks and silk; fill with water and simmer over medium heat about half an hour.

Remove the cobs and husks, keeping the light yellowish green broth as the cooking liquid.

Add the corn kernels to the broth.

Add a little chopped serrano chili and a couple of sprigs of epazote (or a handful of cilantro).

Simmer about half an hour.

Remove the epazote sprigs, taste and season with salt.

Ladle into small clear glasses; top with a dollop of mayo and a little Mexican fresh cheese and serve with lime to squeeze.