Prep the Corn: Use the inverted bowl trick inside a large mixing bowl to cleanly strip the kernels off the 6 ears of corn. You can also substitute this with white sweet corn form a can or frozen.
Simmer: Bring 8 cups of water to a boil. Add the salt, fresh epazote leaves, and your corn kernels. Simmer on medium heat for 5 minutes until tender but firm. Turn off the heat and keep covered to maintain warmth.
Crush the Topping: Place the Flamin' Hot Cheetos into a zip-top bag and use a rolling pin or kitchen tool handle to crush them into a fine, uniform dust. If you want to keep it traditional you should use chili powder for the spice.
Layer the Cups: Using a slotted spoon, scoop enough warm corn to fill the base of each of your 6 cups. Spoon 1–2 tablespoons of the hot corn broth from the pot into each cup.
Add the Fats & Seasoning: Add a generous layer of mayonnaise over the corn, followed by a heavy layer of grated cotija cheese. Squeeze a fresh lime wedge over each cup and add a thick blanket of the crushed hot Cheeto dust or chili powder.
Finish: Drizzle the top of each serving with a portion of your butter or margarine for that classic street-vendor esquite.
Serve: Serve immediately while warm with a spoon.
