One of México’s favourite street food.
4 mielies (preferably with leaves on)
1 tsp Epazote
1 TBSP salt
Feta cheese, crumbled
- Place the mealies in a large pot with enough water. Add the epazote and salt. Cover and boil until tender.
- Once cooked, remove the leaves.
- Brush each mealie with mayo. Sprinkle or roll the corn in the grated cheese.
- Sprinkle with Tajin spice or the salsa of your choice.