• 6 lightly charred, grilled whole corn (husks removed, cleaned and reserved)
  • 2 tablespoons butter or vegan butter
  • 4 cloves garlic, peeled and minced
  • 1 cup habanero mayo
  • 1/4 cup fresh chopped epazote
  • 1/4 cup fresh chopped cilantro leaves
  • 1 teaspoon sea salt
  • 1 tablespoon ancho chili powder or Tajin
  • 2 tablespoons lime juice
  • 1/4 cup cotija cheese
  • 1 cup cricket topper
  • 1 cup homemade “duros” or Dorito crumbs
  • 4 fresh whole limes, quartered
  • Zest of 2 limes

Passo a passo

  1. Cut charred corn off the cobs.
  2. Heat butter in a saucepan over medium heat.
  3. Add minced garlic and begin to brown. Add chopped epazote to pan, then add the corn and toss.
  4. When heated through, remove from pan into a mixing bowl.
  5. Add habanero mayo, chopped cilantro, salt, lime juice and chili powder. Mix thoroughly.
  6. Plate it up! (For Oaxacan street food moments, plate onto the cleaned husks!)
  7. Top with cotija, seasoned crickets and “duros”. Garnish with lime wedges.