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Provided by: Chef David Schuttenberg
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4 ears corn, husks removed
4 tbs. butter
1 medium white onion, finely chopped
2 cloves garlic, minced
1 stalk epazote*, stems separated from leaves, and leaves finely chopped
1 lime, halved
Salt to taste
2 tbs. cotija cheese (available at many Mexican bodegas)
Chili powder to taste
*Note: The pungent Mexican herb epazote can be found fresh at some Greenmarket stands or Mexican groceries. If you can’t find it, substitute chopped cilantro leaves.
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