Mexican Grilled Corn Epazote
Photo: Todd Coleman

I am a big fan of Mexican food, and when entertaining, love to cook up a Fiesta. This is an excellent recipe adapted from one I had seen on the TV show, The Best Thing I Ever Ate…on a stick! Epazote is a strong smelling herb, popular in traditional Mexican recipes.  This recipe is a sweet and spicy side dish and pairs beautifully with my Sizzling Pork Tacos and Salsa Cruda.

4 servings


  • Kosher salt, to taste
  • 4 ears corn, in husks
  • 8 sprigs epazote
  • 1/4 cup unsalted butter, softened
  • 1/2 cup mayonnaise
  • 1 1/3 cups crumbled cotija cheese
  • 4 tsp. ancho chile powder
  • 1 lime, cut into 4 wedges


  1. Bring a large pot of salted water to a boil over high heat. Add corn and epazote, and cook (adding more water, if necessary) until corn is tender, about 1 hour. Remove from water and let the corn cool briefly.
  2. Peel back husks and spread 1 tbsp. butter evenly over each ear, then brush with 2 tbsp. mayonnaise and sprinkle with 1/3 cup cheese and 1 tsp. chile powder.
  3. Serve with lime wedges.