4 ears Mexican white corn elote blanco
1 cup chicken broth or vegetable broth
2 cups water
2 epazote leaves
Start by removing the husks and silk from the corn. Cut off the top and base of the cob.
Remove the kernels from the cob. Hold one end of the cob with your hand and place the other end of the cob on the cutting board. Hold the cob at 45-degree angle. Use a sharp knife to cut the kernels off and be sure to always cut away from your hands and body.
Place the kernels in a pan. Add 1 cup of chicken or vegetable broth and 4 cups water. Add the epazote and salt.
Bring the water to a boil then reduce to medium. Cook until about 2/3 of the liquid has evaporated. If the corn is still too tough for your after the liquid has reduced add 1 cup water and cook until you get the desired texture.