Mexican street corn in a cup (Esquites)

1. Drain the corn (thaw frozen corn first).

2. Melt the butter in a large frying pan and fry the corn over high heat, stirring now and then, for 6-8 minutes until browned in places.

3. Add the torn epazote leaves and a little salt and fry for 1 more minute. If you have no epazote, a pinch of oregano and a little extra coriander will stand in.

4. Spoon the hot corn into cups or small bowls.

5. Top each with a spoonful of mayonnaise, sprinkle generously with grated cotija cheese and chili powder and squeeze over a lime wedge. If you have no cotija, feta is a good substitute.

6. Serve immediately, warm, with a spoon.

Tip: In Mexico City esquites are sold on the street – the mayonnaise and cheese melt into a creamy sauce on the hot corn, so stir it while it's warm.