Esquites - Gerardo Lopez

Ingredients

• 8 sweet corns (fresh and on cob)
• 1 small white or yellow onion
• 2 garlic cloves
• 4 arbol dry chillies (add/reduce depending on heat level desired)
• 200 g butter (regular or salted)
• ½ l veggie stock (or any other stock)
• ½ l full-fat Greek yoghurt (to make Mexican crema)
• 4 limes
• 50 g piquin chillies (replace with piquin chilli powder)
• 1 tsp epazote (fresh or dry)
• salt to taste
• 200 g pecorino cheese (finely shreeded )